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Bacon Egg Cups
Want a new way to serve bacon and eggs? Then give this easy recipe a try! Bacon Egg Cups can be served for breakfast, brunch, lunch or dinner. For a festive touch, place the bacon egg cups on a bed of salad greens and sprinkle with sliced green onions. Serve with buttered whole wheat toast, orange juice and fresh fruit.
- 1 tablespoon
- 12 to 14 slices
- 1 tablespoon
onion-herb seasoning blend
green onions, chopped
- Lightly grease eight muffin cups with butter.
- In a large skillet, fry bacon over medium heat until cooked but not crisp. Drain on paper towels. Cut bacon slices in half width-wise; line the bottom of each muffin cup with one or two bacon strips. Line the sides of each muffin cup with two or three bacon strips. Break an egg into each cup. Sprinkle with onion-herb seasoning blend.
- Bake, uncovered, at 325º for 12 to 18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Carefully remove egg cups from muffin tins; transfer to a serving plate lined with salad greens.
- Sprinkle with sliced green onion tops.
Lightly grease muffin tin with butter.
I have an 8 cup muffin tin that works great.
Fry bacon until cooked but not crisp.
Drain cooked bacon on paper towels.
I like to use butter instead of cooking spray.
Cut bacon slices in half, line the bottom of cup.
Line the sides of the cup with more bacon strips.
Crack an egg into the bacon lined muffin cups.
Use large or jumbo eggs.
Sprinkle the top of the egg with onion-herb seasoning.
At 325 degrees for 12-18 minutes.
Until whites are completely set.
And yolks begin to thicken, but are not firm.
Carefully remove egg cups from muffin cups.
Transfer egg cups to a serving platter.
Lined with salad greens.
Sprinkle with sliced green onion.
Serve with buttered whole wheat toast.
Fresh squeezed orange juice.
And fresh sliced fruit.
Health Note: Calcium, from dairy foods like milk and yogurt, is key to bone health. Bones need calcium to build and maintain their strength and integrity.