It’s no secret that I absolutely love bacon. I am a firm believer that bacon is not only fabulous on its own, but will improve almost any dish. My daily breakfast of eggs was getting a little boring, so I decided to wrap them in bacon instead of serving it on the side. This straightforward, easily adjustable recipe makes delicious breakfast bites that are easy to consume whether you’re on the go or curled up on the couch watching Breaking Bad.
Bacon Egg Cups Serves 1 (3 cups)
3 strips of bacon
3 large or extra-large eggs
Salt and pepper to taste
Any desired add-ins or spices- I used a sprinkle of paprika and a few pickled jalapeños.
Preheat oven to 350 degrees Fahrenheit. Heat a frying pan on medium until bacon strips sizzle when laid on the pan. Cook bacon for about one and a half minutes on each side (3 minutes total) or until it has begun to cook but is nowhere near crispy. Remove the pan from heat and the bacon to a paper towel to cool slightly. Use a paper towel dipped in the remaining bacon fat to coat the inside of three muffin cups. It is important to coat them well, because some of the egg will seep around the bacon and stick to the pan if it isn’t well-greased.
Using one strip per muffin cup, wrap bacon around the edges of the three cups. Add any delicious add-ins like jalapeños (I used 4 small slices), then crack one egg into each cup. Sprinkle with salt, pepper, and other desired spices. Cook for 15-18 minutes or until egg whites have become opaque and resist slightly when pressed with the back of a fork. Run a knife around the edge of each cup, then remove your Bacon Egg Cup and enjoy!
I ate these with a side of Brussels sprouts tossed with salt and pepper and sautéed in the remaining bacon fat. Brussels sprouts can be sautéed like this for about 5 minutes or cooked in the microwave (coated in olive oil, salt and pepper) for 2.5-3 minutes.