Aren’t these so cute? And they are tasty too. Eat your bacon and eggs for breakfast in this mini form.
Because I used mini muffin molds, I couldn’t fit a full sized yolk, so I decided to fill the bacon cups with scrambled eggs. Unlike my previous bacon breakfast cups, the bacon is not only a ring around, it’s an actual mini bacon cup, so it holds eggs or whatever else you want to put inside.
I got the idea from lifehacker when they featured an article on bacon cups varieties, including mini cups made by Peter Callahan. I didn’t read his recipe before making these. I’ll have to try his version next time.
My version was really easy, though my cups might not be as solid as the original version. But the bacon cups hold their form when baked into the molds and can easily handle something light like scrambled eggs.
These are perfect for an on-the-go breakfast or for a party appetizer. They are deceptively small but each cup consists of one strip of bacon so careful not to overindulge!
Mini Bacon Egg Cups
8 slices of precooked bacon
2 eggs, cooked scrambled
1. Preheat oven to 350F. Take one slice of precooked bacon, and cut off the fat end of the bacon, about 1 1/2 inches or about 1/3 length of the strip. Take the longer part of the bacon and make a ring, lining the inside of a mini muffin mold. Take the remaining shorter wide portion and put into the center of the mold and push down so it lines the bottom of the mold. There should be some excess from this small piece of bacon that should curves up the sides so that the two pieces overlap and hold their form when baked.
2. Spoon in scrambled eggs. Bake for 10-15 minutes until bacon reaches desired crispness.