This is one of my favorites, which we called Brunch Eggs in the 1970s, but are now called Bacon and Egg Muffin Cups. The entire breakfast takes 20 minutes!
Prep time
Cook time
Total time
Easy, delicious and perfect for any breakfast! Bacon and Egg Muffins Cups are a sure family favorite!
Author: www.dailydishrecipes.com but not really, as we had this in Minneapolis in the '70s
Recipe type: Breakfast
Cuisine: American
Serves: 12 Breakfast Cups
Ingredients
- 6 slices of bread
- 12 eggs
- 12 slices of bacon
- shredded cheese
Instructions
- Preheat your oven to 400 degrees F.
- Heat a skillet on medium-high heat, cook the bacon and only allow it to cook for about 4-5 minutes. You are looking for flexible but not raw. While the bacon is cooking, cut two circles out of each slice of bread. I used a circle cookie cutter to make it easier.
- Now take that extra bread and either save it.
- Spray a muffin tin with cooking spray. Next, lay a circle of bread into the bottom of each muffin cup. Wrap the bacon around the edge of each muffin cup.
- Now carefully, crack an egg into each cup. Put the shredded cheese on top of the egg.
- Bake them for 10-15 minutes or until the whites have set and the yolk is cooked to your liking (less for a runny yolk, more for a cooked yolk)
- Serve with pancakes and fresh fruit
