Bacon and eggs cups is our third and final blog post covering our brunch suggestions for the festive holiday, features a recipe that is my fail-safe go to when I’m entertaining large numbers.
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.
Ideal for feeding visiting family as both adults and children love to eat this light, almost souffle like, egg and bacon dish. 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!
bacon & egg cups
Print recipe
| Serves | 1 |
Ingredients
- 3 rashers of pepperback fin steaky bacon
- 1 large free range egg
- 20g grated cheddar
- 1 tsp chopped chives
- 1 dessert spoon double cream (optional)
- salt and pepper
Directions
| Lightly grease the inside of a muffin tray or other individual deep sided tin and line the bottom and sides with bacon. | |
| In a bowl whisk the egg and combine in the remaining ingredients. Pour the egg mixture into the bacon lined tin. | |
| Place the tin in a preheated oven at 180CFan and cook for 20-25 minutes, until the egg is cooked through. Serve immediately. | |
Note
This recipe is very adaptable, add whatever flavours to the egg that you like. This recipe is for 1 person, but easy multiplied depending on how many you are cooking for.
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