It doesn't take much to make my hubby happy - especially when I say the word, "BACON!" He got so excited when he saw me putting these together this morning. They turned out extremely delicious! These don't go together in a snap, however, like I am so used to saying about many of my recipes. Although they take a little time, they are WELL worth the wait! These would be so fun to fix for a big family breakfast! Pair them w/ a big ol' batch of hash browns and some fresh fruit and you will have yourself a breakfast feast!
The amounts listed here are to fill a 12 cup muffin tin. But you can easily pair it down to the number you need.
BACON BREAKFAST CUPS
12 slices bread
24 slices bacon, fried until almost crisp (will finish cooking in oven)
12 eggs
Butter
Salt & Pepper
Preheat oven to 375. Lightly fry bacon and drain on paper towels. Butter muffin cups. With rolling pin, roll each slice of bread until thin. Using kitchen shears, hold bread and cut off crusts, shaping into circle as you go, keeping as much of the bread as you can. Butter the top side of the bread. *Using your hands and fingers, form the bread into a 4 leaf clover shape. Carefully position it into the muffin cup. Gently open the bread up so it will hold the remaining ingredients. Take 2 slices of bacon and form an X on the bottom of the bread cup w/ them. The bacon will hang out over the top of the cup. (I know mine barely look like that, but it is because hubby wanted to help put them together and he started breaking the bacon up into the bread cups! haha) Now crack 1 egg into each muffin cup, on top of the bacon. Sprinkle with salt & pepper. Bake at 375 for 20 - 25 minutes, or until whites are set.
*NOTE* Don't try to force the buttered bread circle into the muffin cup w/ a tart shaper. Tried it, it doesn't work! :-)
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4 comments:
YOU ARE AMAZING honey...thank you for loving me so much!!! (the happy husband)
Yumm! I have makes these too. They were easy and very good.
This is one of my favorite breakfast recipes—and it’s very simple to prepare. It’s perfect for a quick breakfast on the go, brunch, or having breakfast outside on a nice Spring or Fall morning. A couple of bacon cups, some fruit and a cup of coffee is a perfect way to start the day—or relax on a Sunday morning.
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I have a very similar recipe. Instead of using bacon, I use ham. And I scramble the eggs first.
Simply grease the muffin pan with your choice of butter, margarine or spray. Lay 1-2 ham slices in each muffin pan. Scramble eggs in a bowl, then pour into the muffin cups. You can make these better by adding any of your favorite omelet toppings...cheese, onion, peppers, etc. Bake on 350 for about 15-18 minutes until eggs are cooked. Easy and yummy!
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