Bacon and Egg Cups: The Ultimate Easy Breakfast Hack
Ever wondered how to make a fancy breakfast without the fuss? Say hello to bacon and egg cups!
These little beauties are about to revolutionize your mornings. Trust me, I’ve been there – bleary-eyed and hungry, wanting something more exciting than toast but lacking the energy for a full fry-up.
That’s where these bad boys come in. They’re quick, they’re easy, and they’re downright delicious.
Let’s dive in, shall we?
Key Info:
• Prep time: 10-15 minutes
• Cook time: 15-25 minutes
• Total time: 25-40 minutes
• Servings: 6-12
• Difficulty level: Easy peasy lemon squeezy
• Dietary tags: Gluten-free, low-carb, Whole30 compliant (depending on bacon choice)
Equipment Needed:
• Muffin tin (6 or 12 cups)
• Non-stick cooking spray
• Oven (obviously!)
• Spatula or silicone spoon
• Plate or paper towels for draining bacon
Don’t have a muffin tin? No worries! Silicone baking cups work a treat too.
Ingredients:
• 6-12 slices bacon (170-340g) – thick-cut or thin-cut, your call
• 6-12 large eggs
• 2-4 tablespoons grated Parmesan cheese (28-56g) – optional, but highly recommended
• Salt and pepper to taste
• Chopped green onions or chives for garnish (optional)
Method:
1. Preheat your oven to 375°F (190°C). Trust me, this is the sweet spot for perfect bacon and egg cups.
2. Grab your muffin tin and give it a good spray with non-stick cooking spray. Don’t skimp on this step – it’s crucial for easy removal later!
3. Cook your bacon in a pan over medium heat for about 5-8 minutes. You want it pliable but not crispy. Think al dente pasta, but for bacon.
4. Wrap each bacon slice around the edge of a muffin cup, creating a little bacon nest. It’s like making a savory cupcake liner!
5. Crack an egg into each bacon-lined cup. Careful not to break the yolk – unless you’re into that sort of thing.
6. Sprinkle a pinch of Parmesan cheese over each egg if you’re using it. (Spoiler alert: you should definitely use it.)
7. Pop the tin in the oven and bake for 13-16 minutes. For runny yolks, aim for 13 minutes. Like ’em firm? Go for the full 16.
8. Remove from the oven when the whites are set but the yolks are still a bit jiggly. They’ll continue cooking slightly as they cool.
9. Let them cool for a minute, then use a spatula to gently remove each cup. Garnish with salt, pepper, and those green onions or chives if you’re feeling fancy.
Crucial Tips:
• Don’t overcook the bacon initially – it’ll crisp up in the oven.
• If you’re using thick-cut bacon, you might need to cut it in half to fit the muffin cups properly.
• Keep an eye on the eggs in the last few minutes of cooking. The difference between perfect and overdone is a matter of seconds!
Storage and Scaling:
These little gems keep well in the fridge for up to 5 days. Perfect for meal prep!
Want to make a bigger batch? Just scale up the ingredients and use multiple muffin tins. Easy as pie – or should I say, easy as bacon and egg cups?
Common Mistakes to Avoid:
• Overcooking the bacon or eggs. Nobody likes rubbery eggs or burnt bacon.
• Forgetting the non-stick spray. Trust me, you don’t want to spend your morning chiseling egg cups out of the tin.
Variations:
Feeling adventurous? Try these twists:
• Add a slice of potato and some diced bell pepper for a Whole30 version.
• Swap out the Parmesan for cheddar or your favorite cheese.
• Sprinkle in some fresh herbs for an extra flavor kick.
There you have it, folks – bacon and egg cups in all their glory. They’re simple, they’re delicious, and they’re sure to impress. Whether you’re cooking for yourself or a crowd, these little beauties are guaranteed to start your day off right.
Now, if you’ll excuse me, I’ve got some bacon and egg cups calling my name. Happy cooking!
