After seeing hundreds of variations on the bacon/egg cup breakfast, I decided it was time to break down and give one a go.
Bacon & Egg Breakfast Cups
This recipe from A Pretty Life in The Suburbs sounded like a great place to start.
Makes 6-8 cups
1 package of bacon, cooked
1 tbsp milk
1/2 cup grated cheese
2 green onions, chopped
Chopped tomatoes, spinach, mushrooms, bell pepper, or ham
First cook your bacon, either in the microwave (my method for these cups) or by baking.
Then cut your bacon in half, and line a muffin cup with 3-4 half pieces. The more bacon you use, the easier the egg cup will slip out of the muffin tin.
Set your oven to 350 degrees. In a bowl whisk together the eggs, milk, and cheese. Then add and stir in the onions and what ever other additions you would like in your cups, to the egg mixture.
Pour the egg mixture evenly between the 6-8 cups you are making. The egg mixture should be just below the top of the muffin tin.
Bake for 20-30 minutes. Start checking cups at 15 minutes.
(Hot and sizzling straight out of the oven.)
Top with green onion or any other desired ingredients.
I made a single cup for myself with one egg and two slices of pepper bacon. It turned out great!
That dark rim isn't burned bacon, it's the pepper crust. Mmm.
The egg went a bit beyond its bacon barrier, but still baked into a perfect little cup.
With this as the base recipe, you could do all kinds of variations. I love the idea of making the cups into little omelets or topping with parmesan and parsley.
This is yet another easy breakfast to feed a crowd.