These egg cups with bacon and pesto are my take on “green eggs and ham.” They are easy to make, portable, and delicious. They are great as a grab-and-go breakfast or for holiday brunch celebrations.
Recently I had a green eggs and ham waffle sandwich at Bruxie. They created the green eggs effect with a mound of pesto that was both delicious and a beautiful shade of green. That sandwich inspired these egg cups I’m sharing today because who doesn’t like the idea of green eggs and ham? These are my take on the concept inspired by the book, Green Eggs and Ham, many of us grew up reading.
If you haven’t already noticed, I adore the color green (and purple). I tend to really like green foods like pesto and matcha green tea.
How to Make Egg Cups with Bacon and Pesto
- For the ham part of the egg cup, I chose to use bacon and I followed the process I used to make my Bacon Egg Breakfast Cups.
- For bright green pesto, use homemade fresh pesto made with lightly blanched basil leaves. You can use premade pesto, too, but the green color is usually duller. I took advantage of the basil growing in my garden, which has been blooming like crazy, to make fresh pesto for these egg cups.
- This recipe makes four egg cups. You can easily scale this recipe to serve as many people as you want because each egg cup has one slice of bacon, one egg, and about 3 teaspoons of pesto, so just increase the ingredients based on how many people you are serving.
- I recommend using precooked bacon for this recipe. You want the eggs and bacon to cook evenly and if you use raw bacon it will take longer to cook than the eggs, which means your eggs will end up overcooked. I buy precooked bacon at Costco, but if you can’t find it you can precook the bacon yourself. Just fry it in a skillet until it’s almost done but not yet crispy. You want it to still be flexible so you can fit it into the muffin molds.
- Line the sides of greased muffin molds with one slice of bacon each. You want to line the molds so when the egg cups are cooked the bacon is wrapped around the egg.
- If you’re like me and love runny egg yolks, I recommend removing half of the egg white in each mold. Egg whites take longer to cook than the yolks, so scooping some out will ensure your egg yolks are runny and the whites are fully cooked.
- If you prefer harder cooked eggs you can keep all of the egg white with the yolk.
- I like to add 1 teaspoon of the pesto in each cup before I bake them. That way, you get the fresh pesto flavor baked into each egg. Spoon the pesto in an area with a lot of egg white before you pop them in the oven.
- Bake the egg cups for about 7 to 8 minutes at 400°F or until the whites are set. If you like your yolks cooked through you will need to add a few more minutes to the cooking time.
- Spoon the rest of the pesto on the egg cups before serving.
These green eggs and ham cups are delicious and so fun to eat. I love the pop of green pesto and it tastes great with the smoky bacon. It was really hard to stop myself from eating too many.
Pesto Egg Bacon Cups
- 4 large eggs
- 4 slices precooked bacon (see note)
- 12 tsp pesto divided (3 teaspoons per egg)
- Preheat oven to 400°F. Grease muffin molds. Line interior of muffin molds with a ring of bacon.
- For runny yolks: Crack and egg into the middle of each bacon ring. Remove approximately half of the egg white. This will ensure the egg whites will cook through while the yolks are still runny. For harder cooked yolks you can use all of the egg white.
- Spoon 1 teaspoon of pesto into each bacon cup, placing it on top of an area with a lot of egg white surface. Bake cups for about 7-8 minutes or until egg white is set and yolks are still runny (or longer if you want the yolks to be fully cooked).
- Spoon an additional 2 teaspoons of pesto on top before serving.
- I buy precooked bacon at Costco. You can also use completely raw bacon, but you will have to precook it until it's almost done before you assemble the egg cups.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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