Friday, 15 March 2013

Egg & Bacon cups

These delicious little things are what my children and I shared for Mothers day brunch! So simple to make, and lovely to eat. I will need to make more next time, these disappeared too quickly. Be careful not to over-mix your eggs when whisking, be gentle. You could add any extras you fancy, such as mushrooms or cherry tomatoes. I have many ideas for some tasty variations.

Makes 6 cups

6 rashers of streaky bacon
6 eggs
Handful of grated cheese
Salt & pepper to season

Preheat the oven to 200c.
Line a muffin tray with a piece of bacon in each cup. Gently mix the eggs with the cheese, and season to taste. Pour the mixture equally between the 6 bacon cups. Pop into the oven for around 20/25 minutes, until all the egg mixture is cooked. Serve with toast & a dollop of ketchup!


  1. This looks beautiful - but does it stick to the tray?

  2. What a great idea! When I was a kid I remember Wimpy burger bars used to do a similar sort of thing with a frankfurter and a sunny side up egg. I miss them and I've never seen anything similar anywhere else. Thanks for this - I'll definitely be trying it out.

    Louise at