Bacon Egg Cups
Crispy bacon cups filled with baked eggs, seasoned with black pepper. A simple, satisfying breakfast or brunch.
- Total time
- 35 min
- Servings
- 6
- Calories
- 220
- Protein
- 14g
Ingredients
- 12 slices bacon
- 12 large eggs
- 1 teaspoon black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with oil or nonstick spray.
- 2
Wrap 1 slice of bacon around the inside of each muffin cup, pressing it against the sides and bottom to form a cup shape.
- 3
Bake the bacon cups for 10 minutes, until they start to crisp but are still pliable. Remove from the oven.
- 4
Carefully crack 1 egg into each bacon cup, being careful not to break the yolk. Sprinkle each with a pinch of black pepper.
- 5
Return the muffin tin to the oven and bake for 12-15 minutes, until the egg whites are set but the yolks are still slightly soft.
- 6
Let the bacon egg cups cool in the pan for 2 minutes, then run a knife around the edges to loosen them. Serve warm.
Tools you’ll need
- 12-cup muffin tin
- oven
- knife
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