These breakfast cups have been a staple brunch recipe in our household for a good four or five years now. They are a bit novelty, bordering a tad silly because sure… you could just make a bacon and egg sarnie.
But can you save a bacon and egg sarnie in the fridge to eat for a cheeky leftovers snack later? No.
With these breakfast cups you can make up a batch for later and they are awesome to take as a packed lunch or a picnic.
I’ve also found that they are quite the hit with the kiddies in our family.
I make these breakfast cups super simple by just using sliced white bread, bacon and egg. I top with a little salt and pepper for seasoning and then finish with sprinkle of chives.
You could always get creative and adapt the recipe to suit your taste. I imagine it’s nice with some grated cheese. Perhaps swap out the bacon for chorizo or ham.
Breakfast Cups (makes 6)
2 knobs of Butter
4-6 slices of Bread
6 rashers of Streaky Bacon
Salt and Pepper, for seasoning
Handful of Fresh Chives (optional)
To make it:
Preheat the oven to 180C whilst you fry the streaky bacon until crispy. Set aside.
Melt the butter in the microwave, or small pan on the cooker. Use a pastry brush to lightly grease the muffin tin.
Use a rolling pin to lightly flatten each slice of bread then take a circular cookie cutter to cut out 6 rounds of bread. With the leftover bits slice up rectangles.
Press the rounds of bread into the greased muffin tin. Use the leftover bread to make the sides. Press firmly to ensure there are no gaps.
Take one rasher of bacon and gently push into the case so that is as flat to the bottom as possible with the ends poking out either side.
Carefully crack the eggs into the middle of each ‘cup’. Season with salt and pepper. Bake in the oven for around 10 minutes or until the egg is set.
Remove each cup carefully using a knife to loosen the sides. Sprinkle with chives and serve immediately.