Bacon and egg cups, and ideal brunch dish when feeding a crowd. Both adults and children love to eat this light, almost souffle like, egg and bacon dish.
Bacon and eggs cups, our third and final blog post covering our brunch suggestions for the festive holiday. It features a recipe that is my fail-safe go to when I’m entertaining large numbers. When I have family round and many mouths to feed, this is what I cook for breakfast. It’s really more of an assembly job, and a quick one at that. Pop these in the oven and get on with making the tea, coffee and toast. I’ve yet to find anyone who didn’t enjoy this dish.
When making bacon and egg cups I like to line a large muffin tin with slices of streaky bacon or pancetta (this can be done the day before and left overnight in the fridge), before filling it with the cheesy egg mixture. I like to scramble the eggs as shown in the photos and add some fresh chives. However you can also crack an egg directly into the bacon and bake the egg whole instead. Just make sure you add seasoning as eggs taste delicious with a good crack of black pepper.
For this recipe we’ve used Piggery Smokery’s pepperback fin streaky bacon, which has the perfect flavour combination when mixed with the egg.
Once out of the oven I like to serve 1-2 cups/muffins per person depending on how hungry everyone is, alongside a pile of hot buttery toast. Perfect breakfast/brunch for a cozy morning indoors this holiday, and all done in the one baking tray so a lot less washing up!
Some other recipe suggestions:
If you like this brunch dish then why not try our Curried Baked Eggs, our Croque Madame, our Green Omelette or our Varied Baked Eggs. Hosting your own brunch then take the stress out of it and head to our Ultimate Guide to Brunch. Here you’ll find all our brunch recipes together with some great advice on how to get started.
Savoury Egg Muffins with Parma Ham
- 6 slices Parma ham
- 6 large free range egg
- 120 g strong cheddar cheese (grated)
- 3 tbsp chopped chives
- 3 tbsp double cream (optional)
- salt and pepper
- Lightly grease the inside of a muffin tray.
- Line each hole in the tin with a slice of Parma ham, taking time to cover the bottom and sides of the hole.
- In a bowl whisk the eggs, then stir through the cheese, chives and double cream. Season the egg mixture with salt and pepper and divide the egg mixture filling the 6 lined holes in the muffin tray.
- Place the tin in a preheated oven at 200C/180CFan and cook for 15-18 minutes, until the egg is cooked through. Serve immediately.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook