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Easy Egg and Bacon Cups in a Muffin Tin

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Egg and Bacon Cups are an easy grab-and-go, all-in-one breakfast option cooked in a muffin tin. They will deliciously satisfy you until lunch —and they’re a breakfast everyone loves!

SunShine Egg and Bacon Cups | 31Daily.com

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Mornings in our house are crazy at best. Early mornings and long afternoons demand a lot from our breakfast meals. These Egg and Bacon Cups can stand up to that challenge.

At 178 calories each, they are perfectly proportioned, full of whole grains and protein… and best of all, portable. There’s nothing better than that!

Bacon

It’s important to use fully cooked bacon in this recipe. Most markets carry it. If not, be sure to cook the bacon prior to making the egg cups.

Bread

I like to use a whole grain bread, but any sliced bread works. Use your favorite!

More 31Daily Breakfast Recipes & Ideas >

How to Make Egg and Bacon Cups

Sunshine Egg and Bacon Cups | 31Daily.com
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SunShine Egg and Bacon Cups | 31Daily.com

SunShine Egg and Bacon Cups

Egg and Bacon Cups are an easy grab-and-go, all-in-one breakfast option cooked in a muffin tin that will keep you satisfied until lunch.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 Servings
Author: Stephanie Wilson

Ingredients 

  • 6 slices whole-wheat bread
  • 1 tablespoon unsalted butter melted
  • 6 large eggs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cooked bacon slices halved

Instructions

  • 1. Preheat oven to 375° and prepare standard or jumbo sized muffin tin with nonstick cooking spray.
  • 2. Trim crusts off bread and flatten each slice with your fingers. Lightly brush tops with melted butter and cut each slice in half diagonally.
  • 3. Place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Place 1 slice of bacon in each cup. Crack an egg into each cup. Be sure to pierce the egg yolk with a fork. Top each with salt and freshly ground pepper to taste.
  • 4. Bake at 375° for 20 – 25 minutes or until the eggs are set.

Notes

  1. Bacon: I use turkey bacon because it is fully cooked. Canadian Bacon, cut in half would also be an excellent choice! If you use another type, be sure to cook it before placing it into the muffin tins.
  2. Topping Ideas: Sprinkle grated cheese between the egg and the bacon, top each egg cup with freshly cut chives, or add finely chopped tomatoes on top of the bacon for added flavor and nutrition.

Nutrition

Serving: 1egg cup | Calories: 178kcal | Carbohydrates: 14g | Protein: 10g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Course: Breakfast
Cuisine: American
Keyword: baked eggs, breakfast, egg cups, eggs and bacon, make ahead breakfasts

Inspiration: Cooking Light, Martha Stewart

2 Comments

  1. 5 stars
    Just made this for my niece’s breakfast, absolutely loved it! Delicious, quick, and super fun. Thanks so much!

    1. I’m so glad! I first made it for my little niece and nephew when they were staying with me and they loved it as well. Now it’s one of ourfavorite fun breakfasts!! Thanks for coming back to let us know ❤️❤️

5 from 1 vote

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