These breakfast cups have been a staple brunch recipe in our household for a good four or five years now. They are a bit novelty, bordering a tad silly because sure… you could just make a bacon and egg sarnie.
But can you save a bacon and egg sarnie in the fridge to eat for a cheeky leftovers snack later? No.
With these breakfast cups you can make up a batch for later and they are awesome to take as a packed lunch or a picnic.
I’ve also found that they are quite the hit with the kiddies in our family.
I make these breakfast cups super simple by just using sliced white bread, bacon and egg. I top with a little salt and pepper for seasoning and then finish with sprinkle of chives.
You could always get creative and adapt the recipe to suit your taste. I imagine it’s nice with some grated cheese. Perhaps swap out the bacon for chorizo or ham.
Breakfast Cups (makes 6)
- 2 knobs of Butter
- 4-6 slices of Bread
- 6 rashers of Streaky Bacon
- 6 Eggs
- Salt and Pepper, for seasoning
- Handful of Fresh Chives (optional)
To make it:
- Preheat the oven to 180C whilst you fry the streaky bacon until crispy. Set aside.
- Melt the butter in the microwave, or small pan on the cooker. Use a pastry brush to lightly grease the muffin tin.
- Use a rolling pin to lightly flatten each slice of bread then take a circular cookie cutter to cut out 6 rounds of bread. With the leftover bits slice up rectangles.
- Press the rounds of bread into the greased muffin tin. Use the leftover bread to make the sides. Press firmly to ensure there are no gaps.
- Take one rasher of bacon and gently push into the case so that is as flat to the bottom as possible with the ends poking out either side.
- Carefully crack the eggs into the middle of each ‘cup’. Season with salt and pepper. Bake in the oven for around 10 minutes or until the egg is set.
- Remove each cup carefully using a knife to loosen the sides. Sprinkle with chives and serve immediately.
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