Bacon egg cups are super tasty! Prep in advance for a quick grab-and-go breakfast during the busy work week. These muffin tin eggs have a whimsical presentation. It makes them perfect for holiday brunch and special occasions. Make them in 30 minutes!
- 18 slices white sandwich bread (tender & soft)
- 2 tablespoons butter, melted
- 24 slices fully-cooked bacon (ready-to-eat type)*
- 12 large eggs
- Sea salt, as desired
- Freshly-ground black pepper, as desired
- 2 tablespoons fresh Italian parsley, minced
*A NOTE ABOUT BACON FOR THIS RECIPE: Packages of ready-to-eat bacon are ideal for this recipe. The slices are evenly cooked and very pliable. Having supple meat is very important. We need strips that can be easily bent and pressed down into the muffin cups. I buy Hormel Black Label fully-cooked bacon at Costco. You can find a similar product at the grocery store.
RECIPE PREP: Adjust oven rack to the middle position. Preheat oven to 350°F. Grease wells of a non-stick muffin tin with melted butter.
- Working with one slice at a time, thin out bread slices with a rolling pin. As you roll, press down firmly. Each slice should be thinly flattened and be very compact. Cut out 2 circles from each slice of bread with a 2 3/4-inch round biscuit cutter.
- Place 3 overlapping circles of bread into each well of the prepared pan. Press down firmly on the bottom and sides to create compact, sturdy muffin cups. The bread cup rims should be level with, or slightly above, the surface of the pan. Brush the muffin cups with melted butter.
- Lay 2 slices of pre-cooked bacon over each muffin cup in a criss-cross fashion. Press the bacon down into the cups. The ends of the bacon will stick up on each side. It gives these muffin tin eggs a beautiful look!
- Crack eggs into the cups, directly over bacon. Sprinkle the tops with salt, but not pepper. During baking pepper will stain the egg whites. Tent the tray with foil to protect meat from over-browning. Bake the bacon egg cups for 20-25 minutes, or until egg whites and yolks are cooked to your liking (jiggly or firm).
- When the breakfast cups come out of the oven, give each a few freshly-ground twists of black pepper. Sprinkle the tops with freshly-minced Italian parsley. Serve warm.
- If using uncooked bacon, fry it after assembling the bread cups. When the bacon cools it gets stiff. In a large skillet, fry bacon over medium-low heat. Flip the strips as they cook. Once they begin to crisp, transfer to a paper-towel lined plate.
- HOW TO MEAL PREP BACON EGG MUFFINS: Prep the bread for the muffins up to 3 days in advance. Roll out the bread slices until flat and thin. Cut them into circles. Transfer to a zip-top bag with the air pressed out. If desired you can assemble the bread cups in the muffin tin and tightly cover the tray with plastic wrap.
- ARE MUFFIN TIN EGGS A MAKE-AHEAD RECIPE? Yes. You can make these bacon egg cups in advance. After they’ve cooled, transfer them to an air-tight container and refrigerate. When ready to enjoy, rewarm breakfast cups in the oven. They’ll stay fresh in the fridge for 2 to 3 days.
- CAN BACON EGG CUPS BE FROZEN? Yes. Arrange them in a single layer inside a zip-top bag. Freeze them flat. Their taste and texture will remain intact for up to 3 weeks. Thaw overnight in the fridge before rewarming.
- CHEESY BREAKFAST CUPS: When making muffin tin eggs for a party, assemble a few without bacon for guests who don’t eat meat. For these guests, make cheesy breakfast cups! Here’s how: cut sliced cheddar cheese into 4 pieces. Place the pieces of cheese inside the bread cups, then crack the eggs on top.
- Further tips are included in the body of the post, along with helpful step-by-step recipe images.
- Category: Breakfast, Brunch
- Method: Oven
- Cuisine: American
Keywords: Bacon Egg Cups, Muffin Tin Eggs, Bacon Egg Muffins, Breakfast Cups