Bacon Egg Breakfast Cups


I’ve made breakfast cups before with toast, eggs and bacon. After making an easier version last week with egg and cheese, I thought I’d try it again, but this time I wrapped them with bacon!

Previously, the most time consuming part was cutting the toast, so this eliminates the toast portion. I didn’t really care for the toast in the cups anyway. I was always worried it would fall apart and I like my toast to be crunchy and hot straight out of the toaster oven.

Since I had purchased some precooked bacon from Costco, these were even easier. I think this is my favorite version of these easy breakfast cups.  FH adores these, especially with a runny yolk.

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Bacon Egg Breakfast Cups

Prep Time: 5 mins

Cook Time: 8 mins

Ingredients:

4 eggs
4 slices of precooked bacon (if you are using raw bacon, make sure to heat it up so it is cooked about 50% before placing it into the molds)

Directions:

1. Preheat oven to 400F. Spray muffin tin with pam spray.
2. Line muffin pans with bacon so that it circles each mold.
3. Break an egg into the center of each mold. Bake for about 8 minutes or until egg is cooked to the doneness of your liking. Serve while warm.

Adapted from Dine and Dish and Annie's Eats