This past Saturday, I wanted to try a few new recipes for breakfast. I usually make a big feast of a breakfast on Saturdays and we kind of nibble through lunch and hold off until we have a big supper. I saw the recipe for Individual Baked Eggs in an All Recipes magazine. Click here for the original recipe. I’ve seen similar ones that include hash browns, but this one is just eggs and bacon. You could top with cheese if you like as the magazine recipe suggested, but I just left them alone, except for a little salt and pepper since we were also having fluffy blueberry pancakes and hash browns for breakfast. You could place them on top of toast or nestled between an English muffin and you’d have a simple breakfast sandwich. These are definitely in my breakfast rotation! If you fry up the bacon the day before, reserve the bacon grease, these would be even faster to put together on a busy weekday morning. Or just save it for your breakfast for dinner night!
Bacon Egg Cups
Bacon and reserved bacon grease
Salt and pepper to taste
Sliced or shredded cheese – optional
Fry bacon in a skillet on medium heat cooking until about halfway cooked (about 6-7 minutes). You want the bacon to still be pliable, so you can form it in the muffin pan. It will continue to cook once it’s in the oven later. Reserve your bacon grease.
Place bacon in muffin pan, forming around the inside of each muffin cup. It’s fine if there are gaps and they are not perfect.
Place a teaspoon or so of the reserved bacon grease into the bottom of each cup.
Crack an egg and gently slide it into one muffin cup. The recipe advised to crack the egg in a bowl and slide it into the muffin cup. That way if there are any shells, it’s easier to retrieve them out of the bowl rather than in a small muffin cup.
Once all the eggs are in place, you can add salt and pepper.
Bake at 350 Degrees F for 8-12 minutes until eggs are done to your liking. Some of mine were perfect with a runny center and a couple had more of a medium – hard center that was not runny. So next time I will try to evenly space out my little Bacon Egg Cups for even cooking and probably remove them from the oven at around 9-10 minutes. So just watch, jiggle pan, poke top of egg with your finger and see if it’s done how you like it.
If adding cheese, place cheese on eggs at last minute of cooking. Carefully remove Bacon Egg Cups from the muffin pan and serve immediately. I was able to easily just pick it up and lift out of muffin pan by the bacon edge without any problem.