These Bacon and Cheese Egg Cups are the proper solution to serve eggs to a crowd! This recipe makes twelve adorably transportable egg cups – excellent for a glamorous brunch or breakfast on-the-go!
That is such a straightforward dish to make: simply whisk eggs, salt, pepper, grated cheese, crispy bacon, and chives collectively in a bowl, then ladle the combination right into a muffin tin. So easy!
For my Brunch on the Barn, I wished an egg dish that will transport properly. My buddy Eric taught me this egg cup technique years in the past. I used to make them on a regular basis however I haven’t hosted a brunch in a number of years. They’re simply as scrumptious and simple to make as I bear in mind and so they traveled significantly better than, say, poached eggs would.
They egg cups have probably the most fabulous texture – virtually like a lazy particular person’s soufflé! They puff up delightfully within the oven and they’re going to fall barely as they cool and that’s simply advantageous. They’re nice served room temperature, making them excellent for entertaining when you love internet hosting brunch like me!
Bacon and Cheese Egg Cups
5-6 slices thick-cut bacon
12 farm recent eggs
8 oz cheddar cheese, grated
1 Tbsp chives, chopped
Sea salt, black pepper
- Preheat oven to 350 levels. Spray a muffin tin with nonstick spray.
- Reduce bacon into lardons and fry in a nonstick skillet over medium warmth till crispy. Take away with a slotted spoon and let drain on a paper towel.
- Beat eggs in a big bowl. Season eggs with sea salt and black pepper. Stir in crispy bacon, grated cheddar, and chopped chives.
- Ladle into twelve muffin cups. Bake for 15-20 minutes or till a toothpick inserted within the heart comes out clear.
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Learn extra about Brunch on the Barn right here. Watch the episode right here:
At all times eat breakfast,
