Description
Bacon egg cups are delicious. Prep them in advance for a quick grab-and-go breakfast. Their beautiful, whimsical look makes them perfect for holiday brunch and special occasions. Make them in 30 minutes!
Ingredients
- 18 slices white sandwich bread (tender & soft)
- 2 tablespoons butter, melted
- 24 slices Hormel Black Label fully-cooked bacon
- 12 large eggs
- Kosher salt, as desired
- Freshly-ground black pepper, as desired
- 2 tablespoons fresh Italian parsley, minced
Instructions
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.
Notes
Why we use pre-cooked bacon strips: They’re convenient and help us make this recipe quickly. But more importantly, these strips are very pliable. They can be bent without cracking.
If using uncooked bacon: Assemble the bread cups first, then cook the bacon. (When the bacon cools it gets stiff, so as soon as the slices are cooked – add them to the bread cups quickly.) 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 and pat off excess grease, then assemble them inside the bread cups.
How to meal prep this recipe: Prep the bread rounds up to 3 days in advance. Roll out the slices of bread until flat and thin. Cut them into circles. Transfer the pieces 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 pan with plastic wrap.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American