Bacon And Egg Cups – Easy Breakfast Recipe


This weekend I tried a new breakfast dish and it turned out great. Bacon and egg cups are great for a brunch because they are a single serving but also fun for the family. Before beginning your need to decide how many you are making because that determines how much you need of each ingredient.

BACON & EGG CUPS

1 egg per cup

3 strips of bacon per cup

oven safe ramekins

pepper

olive oil

Using a pastry brush coat the inside of each ramekin with olive oil. Then line the inside with bacon over lapping 2 strips around the edge adn sut one slice of bacon into two pieces to cover the bottom. When you are done you should have a ramekin completely lined with bacon forming a cup to pour your egg into. Whisk your egg adding pepper and any other spices you like (DO NOT ADD SALT the bacon is already salty so adding more will be too much). Pour the egg into the ramekin about 1 egg per cup. Place ramekins on a baking sheet in a 400 oven and bake fro 20-25 minutes or until eggs and bacon are cooked. Remove from oven let coll slightly and pop the bacon and egg cup out and serve.

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About Ellen Peppercorn

Hi my name is Ellen Peppercorn and I am a 31 year old happily married mom to 5 little girls living in Columbus, Ohio. My husband, my five girls and my faith are the most important things in my life, they are my world! After starting Thrifty & Chic Mom five years ago I am happily blogging daily here about all of the things I love… fashion, beauty, family, cooking and all the products that help me be a better mom or make my life easier as a mom.

Comments

  1. Winner winner chicken dinner, this is perfect for the kids in the morning, I think I may try them in cupcake tins I don’t those fancy ramakin bowls. Thank you for sharing

  2. Terri S. says:

    Love your bacon & egg cups! Going to try these soon. Thanks!

  3. Mary C. says:

    This looks good. Instead of the three pieces of bacon could you use one if it’s the thick cut kind?

  4. That is a great idea! I’m wondering if you could just use one strip of bacon and make these in a muffin pan instead? I think I will definitely try these! Thanks!

  5. The reason I used 3 is because you want to completely enclose the egg so it makes a cup. If you can do that with less pieces then great. The problem is if you don’t get it sealed the egg seeps out and sticks although if you left them in the ramekin and didn’t remove them you could just use one strip around the edges. As for the muffin pans let me know how those turn out, I am curious if it would work the same.

  6. Can’t wait to try these!

  7. Thank you for sharing.I like Ìú¹ÛÒô

  8. thank you ,it is really useful for me

  9. Hi there, I discovered your website by way of Google whilst looking for a similar matter, your site came up, it appears great. I have bookmarked it in my google bookmarks.

  10. Loo tasty…. Thanks for this recipe

  11. The quality information is presented in an easy and understanding manner. This is very nice to see this blog and it’s really informative for the readers.
    Thank you.

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