Monday, October 11, 2010

Baked egg cups

With the cooler weather, we have been using the oven more. When we have a little extra time in the mornings, I like to make egg cups. Warm and filling, but less mess than pancakes or waffles.


6 slices of bacon
6 slices of bread
6 eggs
Shredded cheese
Salt and pepper


You will want to pre-cook the bacon a bit. You can fry it, but I like to throw it in the oven at 400 degrees for about 15 minutes (it doesn't need to be completely cooked).

Cut out a circle from each slice of bread with a drinking glass or biscuit cutter.

Grease 6 wells of a muffin tin.

Line each muffin well with a slice of bacon.

Place a piece of bread in the muffin well, and press it against the sides and bottom of the muffin well.

Crack an egg in each muffin well. You can leave out part of the egg white so as not to overflow the muffin well.

Top with salt and pepper.

Bake at 400 degrees for about 10 minutes.

Remove tin from oven, top each egg with shredded cheese, and then bake for 1 minute more. This will give you melted cheese and a boiled egg consistency...bake it a little less if you like your egg more runny.

Let the egg cups cool for a couple of minutes, then run a knife around the edges and remove each egg cup.


*Adapted from Annie's Eats*


  1. Oh how I miss the smell of real bacon! I don't usually eat it very often (probably only a couple of times each year) but to know that here in AD it costs about $10 for a very small package-- sob. But those egg cups look to be worth it. I'm thinking Christmas morning. Sad that Bacon is now a special food just for Christmas. Glad that Mormons can eat any meat we want!!

  2. Those look so good. Could you scramble the egg first?

  3. Rach, what! Bacon on special occasions only! Terrible.

    Saramarie, that's a good idea to beat the eggs first and then drop them in the muffin wells. I think I will try that next time.

  4. I'm going to try these with Canadian bacon... hope it turns out!! thanks for the post.