Egg and Bacon Breakfast Cups

Egg and Bacon Breakfast Cups
 
  • 4 slices bacon (don't do thick cut bacon)
  • 4 eggs
  • 1/2 tablespoon butter
  • 2 slices of bread
  • Few cloves of garlic finely chopped
  • 1/2 cup finely diced mushrooms
  • 1 tablespoon finely chopped parsley
  • 2 tablespoon grated cheddar cheese
  • Salt and pepper
 
Silicone Slotted Turner
Silicone Small Spatula
  • Preheat the oven to 200 Celsius.
  • Partially cook the bacon in a pan, until they are halfway done for about ten mins. The bacon should still be soft.  Set aside to cool.
  • In a small pan, melt butter and add the garlic.  Once the garlic is browned, add the mushrooms and cook until softened.  Add the parsley. Set aside.
  • Cut four little rounds of bread, using a cookie cutter and lay them in the bottom of a muffin tin.
  • Wrap the bacon around the sides of the muffin tin to create a little cup. Push the bread gently down into the muffin tin, securing the bacon in place.  
  • Divide the sautéed mushrooms mix evenly between the four cups top with grated cheese.
  • Crack an egg into each of the cups.  Season with salt and pepper.
  • Let it bake for approximately 15 minutes for a runny texture on the yolk or longer if you prefer the eggs more cooked.
  • Garnish with a little more parsley.
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