Best Bacon And Egg Cups Recipes

KETO CHEESY BACON AND EGG CUPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with foil.
• Place slices of bacon on the prepared baking sheet.
• Place bacon in the preheated oven and bake until partially cooked, but still pliable, about 8 minutes. Remove from the oven, and reduce temperature to 350 degrees F (180 degrees C). Let bacon rest until cool enough to handle.
• Spray 6 cups of a muffin pan with cooking spray.
• Whisk eggs together in a medium bowl. Wrap a slice of bacon around the inside of each prepared muffin cup. Divide Cheddar cheese amongst the 6 muffin cups and top with beaten egg.
• Bake in the oven until eggs are set, 13 to 15 minutes.

BACON, EGG, AND TOAST CUPS

Steps:

• Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
• In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

BACON AND EGG CUPS

Steps:

• Preheat oven to 350 degrees.
• Pre- Cook Bacon for 5-10 minutes.
• Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
• Crack one egg into each hole.
• Sprinkle with salt and pepper and cheese if desired.
• Bake at 350 degrees for 20 minutes or until the egg is the doneness you like.
• These bacon and egg cups should pop right out of the pan.

WHOLE30 BACON AND EGG CUPS

Steps:

• Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
• Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
• Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.

BACON, EGG AND CHEESE TOAST CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Divide the bacon slices among 2 large skillets. Cook in a single layer over medium-low heat, flipping once and draining the rendered fat as needed, until the bacon is almost fully cooked but still pliable enough to bend, 5 to 7 minutes. Drain the bacon on a paper towel-lined plate and set aside.
• Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll each sheet with a rolling pin to seal together any folds..
• Using a sharp knife, cut each sheet into 9 equal squares. Place 1 puff pastry square in each cup of a 12-cup muffin pan, pressing it firmly into the bottom and sides and letting the edges hang over the cup. (Reserve and freeze the 6 leftover squares for another use.)
• Place 1 of the bacon strips in each puff pastry cup, letting the ends stick out.
• In a large bowl, whisk together the eggs with the milk and a pinch each of salt and pepper.
• Divide the cheese among the puff pastry cups, followed by the egg mixture.
• Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes. Let cool in the pan for 5 minutes then loosen the pastry cups around the edges with a paring or butter knife.
• Sprinkle the egg cups with the chives and serve immediately.

BACON EGG AND CHEESE BISCUIT CUPS

Steps:

• Preheat the oven to 400.
• Whisk together the eggs and milk. Season with salt and pepper to taste and set aside.
• Roll out each biscuit until it is a little bigger then your muffin tin cup. Grease each cup with cooking spray and press the biscuits into each cup. Be sure to push biscuit all the way down and to the sides of the cup.
• Divide cheese evenly amoung the biscuit cups.
• Pour the egg mixture into each cup. Fill ONLY half way! They will look empty but be sure to resist the urge to fill - the biscuits puff and you will have a mess!
• Sprinkle with the bacon pieces.
• Bake for 10-12 min, or until the bisuits are golden and the eggs are set.
• Use a butter knife to loosen from the pan and serve warm.

EGG CUPS AND BACON SOLDIERS RECIPE BY TASTY

Steps:

• Preheat the oven to 190°C (375°F).
• Cut the crusts off the bread.
• Slice the bacon in half lengthways, and wrap a piece around each crust. Place them on a baking tray.
• Brush cupcake tin with melted butter. Press the bread into the muffin tin, then brush more butter onto the bread.
• Bake the bacon soldiers for 10 minutes til they are about halfway cooked and starting to render their fat.
• At the same time, bake bread cups for 10 minutes or until the bread is turning golden brown.
• Flip the bacon. Crack an egg into each bread cup. Season with salt and pepper.
• Bake the bacon soldiers for another 10-12 minutes until the bacon is crispy. At the same time, bake the eggs for another 10-12 minutes until they are just cooked.
• Dip and Enjoy!

BACON, EGG, AND CHEDDAR CUPS (WW)

Steps:

• Preheat oven to 350-degrees F.
• Place 1 slice bacon in each of four custard cups (8 or 10 oz size). Pour eggs over bacon and top with tomatoes, croutons and cheddar.
• Place cups on baking sheet and bake for 20 minutes or until eggs are set.
• Garnish with the parsley.

COPYCAT BACON AND EGG CUPS

Steps:

• Heat oven to 300°F.
• Spoon 1 tsp. bacon into each of 12 muffin pan cups sprayed with cooking spray.
• Blend eggs, cottage cheese and shredded cheese in blender until smooth; spoon into prepared muffin cups. Sprinkle with chives.
• Bake 30 to 35 min. or until knife inserted in centers comes out clean. Run knife around rims of cups to loosen egg mixture from cups. Cool 20 min. before removing from cups to serve.

EGG AND BACON MUFFIN CUPS

Steps:

• Preheat oven to 400 degrees F.
• Unfold the puff pastry sheet and cut sheet in 6 equal pieces. Gently stretch each piece into a 5x5 inch square.
• Place each piece of pastry in a greased muffin cup leaving a 1/2 overhang at the top.
• Sprinkle one teaspoon of the parmesan in the pastry lined cups, crack an egg into each cup, top with bacon, 1 teaspoon parmesan cheese, and a pinch of salt.
• Whisk together the remaining egg and water and lightly brush pastry edges with egg wash.
• Bake for 20 minutes, remove from oven and immediately move to a wire rack. Let cool 5 minutes and then serve.

BACON, EGG, AND TOAST CUPS

Steps:

• # Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter. # In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately. # Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven. Total: 35 minutes

PANCAKE BACON AND EGG CUPS

Steps:

• 1. Preheat Oven to 350 degrees
• 2. Spray muffin tin with non-stick cooking spray. Pour 2 Teaspoons of pancake batter into each muffin well. Bake for 4 minutes or until set.
• 3. Increase temperature to 400 degrees. Wrap a piece of bacon around interior side of the muffin well. Crack egg into the muffin well. Season with salt and pepper. Continue with remaining cups. Bake for 10 minutes or until the whites of the eggs are set and the yolks are still runny. NOTE: If you prefer your eggs completely set cook longer.

BACON, EGG, AND CHEESE CUPS

Steps:

• 1. Prepare ingredients: whisk eggs, cook bacon, grate cheese. Preheat the oven to 350 degrees. Line a muffin pan with paper liners. 2. In a large bowl, stir together eggs, bacon, and cheddar cheese. Season with a pinch each of basil and oregano, then season with salt and pepper to taste. Ladle into lined muffin pan cups. Sprinkle with parmesan cheese. 3. Bake for 25 minutes, or until puffy and slightly browned on top. Remove from oven and let cool for about 15 minutes on a wire cooling rack. Loosen paper cups with a butter knife and lift out of the muffin pan. 4. Serve immediately while still warm, or let cool completely and store in an airtight container in the refrigerator.

BACON AND EGG CUPS RECIPE - (4.2/5)

Steps:

• Preheat the oven to 400°F. In a small skillet, cook the bacon in a small skillet over medium heat until crisp. While the bacon is cooking, toss together the hash browns, oil, 1 tsp salt, and 1/2 tsp pepper. Set aside. Remove the cooked bacon from its rendered fat, drain on a paper towel, and set aside. Using a teaspoon, divide the rendered bacon fat among the 12 cups of a regular-size muffin pan. Spray the sides of each cup with cooking spray. Divide the potato mixture among the 12 cups and press slightly into the cups. Bake the cups for 45 minutes, or until the bottoms of the hash browns are a dark golden brown, then remove from the oven. Crumble the bacon pieces and divide evenly among the 12 potato cups. Divide 1/2 cup of the Swiss cheese evenly in each cup over the bacon. Carefully crack an egg over each cup, being careful not to break the yolk, and top each egg with the remaining cheese. Season each egg with additional salt and pepper. Bake the cups for another 15 minutes, or until desired egg doneness. When they're finished baking, remove each egg cup by running a knife around the edge. of each cup.