BACON EGG CUPS RECIPE BY TASTY
Here's what you need: bacon, eggs, salt, pepper, shredded cheddar cheese, chive, muffin tin
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C).
- Place the slices of bacon in the muffin tin, wrapping in a circle.
- Bake the bacon for 10 minutes.
- Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
- Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
- Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 0 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
KETO CHEESY BACON AND EGG CUPS
These simple 3-ingredient egg cups can be made ahead of time for a grab-and-go breakfast that fits into your keto and low-carb lifestyle. Try different cheeses like pepper Jack or smoked Gouda for a change of pace. This works best with regular bacon, as thick-cut won't cook up as well. This recipe can easily be doubled.
Provided by France C
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 0.6 g, Cholesterol 177.2 mg, Fat 11.8 g, Protein 11.5 g, SaturatedFat 5 g, Sodium 341.5 mg, Sugar 0.4 g
BACON, EGG, & CHEESE BREAKFAST CUPS
Looking for a cheap, quick, and delicious breakfast recipe? Look no further. These breakfast cups made from scrambled eggs, bacon, and shredded cheese are the perfect addition to a brunch spread or breakfast table. And since the egg, bacon, and cheese is contained in a delicously-doughy cup, they are super portable and easy for...
Provided by s s
Categories Meat Breakfast
Time 20m
Number Of Ingredients 5
Steps:
- 1. Step 1: Preheat your oven to 350 degrees and spray your muffin tin with non-stick cooking spray. You want to get good coverage of the spray inside of each of the muffin cups so everything comes out nice and easy later on.
- 2. Step 2: Open up your package of crescent rolls and divide the dough into triangles. It's easiest to just lay them out on a piece of wax paper.
- 3. Step 3: Take one triangle and place the widest part of it on the bottom of a muffin cup. A tail of dough should be hanging out the side.
- 4. Step 4: Take a sharp knife and cut off the "tail" of the dough. Then use it to line the part of the muffin cup that isn't already covered in dough. Repeat this process for the remaining muffin cups. Then, put the muffin tin in the refrigerator to chill while you prepare the filling.
- 5. Step 5: Place your bacon on a microwave safe plate and cook in the microwave for 3 minutes-turn the plate-2 more minutes. (You could also cook it on the stove but this method is faster and you don't have to worry about watching it in a pan).
- 6. For 6 breakfast cups you only need 3 pieces of bacon. Extra bacon is never a bad thing in my opinion. Step 6: Crack your 5 eggs into a bowl. Add 1/4 cup milk and scramble the yolks using a fork or wire whisk. Then, add salt and pepper to taste.
- 7. Step 7: Put your egg mixture into a pan and cook over medium-low heat for approximately 5-8 minutes. U want the eggs to be firm but slightly runny. The eggs will finish cooking later in the oven.
- 8. Step 8: Take your muffin tin out of the fridge and spoon the scrambled eggs into each cup. (As you can see from the glare on the pan I used lots of non-stick spray!)
- 9. Step 9: Take your cooked bacon out of the microwave and crumble pieces on top of the eggs.
- 10. Step 10: Top the eggs and bacon with some shredded cheese.
- 11. Step 11: Place the breakfast cups into the pre-heated oven and cook for 15 minutes or until the edges of the crescent rolls are golden brown and the cheese is melted.
- 12. Step 12: Once the cups are finished, remove from the oven and run a sharp knife around the edges of each muffin cup. ENJOY!!
BACON EGG CUPS
Steps:
- In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm., In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray. , Sprinkle each with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350° until eggs are completely set, 18-22 minutes.
Nutrition Facts : Calories 380 calories, Fat 28g fat (14g saturated fat), Cholesterol 486mg cholesterol, Sodium 521mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.
CHEESY BACON EGG CUPS RECIPE BY TASTY
Here's what you need: bread, shredded cheese, bacon, eggs, salt, pepper, green onion
Provided by Tasty
Categories Breakfast
Time 30m
Yield 6 cups
Number Of Ingredients 7
Steps:
- With a jar or cookie cutter, cut 2 circles into each piece of bread. Place in muffin tin cups.
- Wrap a piece of cooked bacon along the edge of each muffin cup-make sure the bacon is JUST cooked and still warm, so it doesn't break or crumble.
- Sprinkle ½ Tbsp. of shredded cheese into each cup.
- Top with an egg. Season with salt & pepper, and bake at 400°F (205°C) for 15 min (longer for firmer yolk).
- Top with green onion.
- Enjoy!
Nutrition Facts : Calories 117 calories, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 9 grams, Sugar 0 grams
BACON, EGG AND CHEESE TOAST CUPS
Make bacon, egg and cheese for a crowd with this easy recipe that serves the ultimate breakfast trio in pillowy, crisp puff pastry cups.
Provided by Kelly Senyei
Categories main-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
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 TOAST BOWLS
Toast bowls are the best thing since sliced bread. And they're the perfect vessel for bacon and eggs. But don't feel confined to breakfast -- they're also great filled with chicken or tuna salad for lunch.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Roll each piece of bread to thinly flatten.
- Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
- Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
- Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
- Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
- Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
- Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.
LOW-CARB BACON SPINACH EGG CUPS
Low-carb egg, and cheese veggie muffins perfect for on the go. You can make them ahead and reheat in the microwave a few seconds. A great change from the usual low-carb bacon and eggs!
Provided by Paula Todora (Paula T)
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
- Cook and stir bacon in a skillet over medium-high heat until crisp, about 10 minutes. Transfer bacon to a bowl, reserving bacon grease in the skillet.
- Combine spinach, mushrooms, green bell pepper, onion, salt, and ground black pepper to taste in the skillet with bacon grease; cook and stir until softened, about 5 minutes. Transfer vegetable mixture to a bowl and place in the freezer to cool, about 5 minutes.
- Whisk eggs and cream together in a bowl; stir in 1 cup Colby-Jack cheese, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, onion powder, and garlic powder. Add cooled vegetables and bacon to egg mixture and mix gently.
- Scoop 1/4 cup egg mixture into each muffin cup; top each with remaining Colby-Jack cheese.
- Bake in the preheated oven until egg cups are set, about 20 minutes.
Nutrition Facts : Calories 236.9 calories, Carbohydrate 4 g, Cholesterol 223.2 mg, Fat 17.7 g, Fiber 1.2 g, Protein 16.5 g, SaturatedFat 9.3 g, Sodium 669 mg, Sugar 1.2 g
BACON AND EGG CUPS
This is a simple recipe that my husband makes for us a lot for breakfast. Just takes one pan and you have bacon and eggs! This recipe easily adapts to how many you want to make, just use more muffin/cupcake pans! Now if you like to have your bacon crispy, this will not be for you. The bacon gets done but not crispy! The bacon flavors the egg, which is much like a poached or boiled egg. The servings are based on two bacon and egg cups per person. Hope you enjoy!
Provided by Bobtail
Categories Breakfast
Time 25m
Yield 2 each, 3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 216.3, Fat 16.7, SaturatedFat 5.5, Cholesterol 382.9, Sodium 275.3, Carbohydrate 0.8, Sugar 0.4, Protein 14.4
BACON, EGG, AND TOAST CUPS
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 12 g
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