Sunday, April 22, 2012

Egg Cups

If you are a big fan of egg-in-a-basket, want a similar flavor in something vaguely muffin-shaped--and have an extra 30-40 minutes for breakfast--I recommend these delicious egg cups.

Baked egg cupcakes

 First, pre-heat your oven to 350 degrees. Butter a muffin tin. Flatten slices of bread -- 1 per egg cup, and smoosh them down into the muffin tin. Take 1 slice of bacon and wrap around the inside of the bread to make a tiny cup. Break an egg into the center of each toast cup and top with whatever you want -- cheese, cream . . . more cheese, more cream. Then bake for 20 minutes or until set. You might have to check a few times to make sure the whites are set and the yolks are at the right consistency.

Make sure you let these egg cups cool before eating, or you WILL burn your mouth. Take it from someone who has been there!

Ease: 8
Taste: 9
Comfort: 8.5

Baked egg cupcakes


  1. Yum! I've also tried something similar with using canadian bacon layered in a muffin tin, and then breaking the egg into that and baking. I can't wait to try this version!

    1. Sounds delicious! So, no bread, and the Canadian bacon serves as the egg holder? I'll give that a shot sometime!


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