Around the holidays, my sister Nikki was raving about the breakfast cups she was making that her (picky) kids love. I decided to give them a try and let’s just say this is up there with Huevos Rancheros for his favorite breakfast request.
This recipe is simple, tasty and flexible with ingredients you have on hand. I wish I would have known about this recipe back when our kids were in school because the egg cups reheat beautifully for a quick breakfast the next day.
Ready for your new favorite breakfast?
I’m using a 6 cup muffin tin – however, you can easily double this if needed. Preheat your oven to 375 degrees.
Cut six bacon slices to fit a muffin tin. Typically this is taking an about 1 1/2 inches of the fatty end. If the end is too fatty, discard it. If it’s not too fatty, use it to line the bottom of the tin.
Place muffin tin with the bacon in the oven so it can get a head start baking while you prep the eggs.
I like to mix the eggs in a measuring cup so it’s easier to pour into the muffin tin.
Beat 4-5 eggs in the measuring cup (or bowl, if you prefer) with a fork. Add a couple tablespoons of milk. Add pepper and salt to your liking – I go light on the salt because the bacon is already pretty salty.
This is where you can get pretty creative depending on what you have available in your fridge. I typically added chopped green onions and peppers to my egg mixture…the possibilities are endless. I’m careful to chop the additions on the smaller side so it fits nicely into the muffin tins.
After your bacon has been in the oven about 10 minutes (give or take) and is somewhat baked (does not have to be completely done as you will continue to cook the bacon with the egg mixture), carefully remove the bacon tin from the oven. Be very careful as the tin is full of hot bacon and has some bacon grease. I have not had too much grease to where I’ve had to drain it – that could be a task!
Carefully pour the egg mixture into the tins. Do not fill too close to the top as the eggs will rise a bit in the oven.
Top with your favorite cheese. I always have pre-shredded cheddar blend in stock.
Return the egg cups to the oven for about 10 – 15 minutes. The muffins are done when the eggs are cooked (not runny) in the middle. You may need to check by poking the muffin with a sharp knife or toothpick.
My hubby likes to enjoy these with a dash of Franks… I like them right out of the pan.