Barbie & Ken, Ben & Jerry, Bonnie & Clyde… Bacon & Eggs! One of the best combinations ever! This is one of the most ridiculously easy recipes ever, yet such a great weekend breakfast treat. If you have a 6 hole muffin tin then please try these bacon & egg muffin cups – you won’t regret it.
I’ve made these a few times, pretty much always on a Saturday morning, Every time I would say it’s been at an hour where you cannot really call it ‘breakfast’ any more. Most times it’s been when I’d had a bit of a heavy Friday night. So I can tell you that these are a great tried & tested hangover brunch.
How to make bacon & egg muffin cups?
These really couldn’t be any easier. Simply line the outside of the muffin tray with bacon (pictures below in the recipe instructions. Bake for 10 minutes to start to cook the bacon. Drain any fat from the tray and then crack and egg into the hole in the bacon and season well. Return to the oven for 15 minutes and voila! The tastiest breakfast/brunch ever.
How to make bacon & egg muffins without a muffin tray?
This does seem like a bit of a counter intuitive question – but if you don’t have a muffin tray on hand then there are ways you do this (I always to think creatively!)
If you don’t have a muffin tray, and don’t really feel like investing in one right now then you can use:
- An oven safe small ramekin
- Small metal individual dessert tins (like these)
- an oven safe espresso cup
Any other ideas? Leave them in the comments below!
Can you freeze these?
I wouldn’t recommend freezing or keeping these in the fridge. The bacon will simply not be as crisp as when it’s first cooked and it really is so easy to make that you don’t need to worry about batch cooking or pre-prep. Of course you can keep portions of bacon in the freezer ready to bring out and cook when you want – so I’d suggest doing that!
I did – in the interest of taking good photos – cook a few too many of these. And I did – in the interest of not wasting food – eat them over 3 mornings after storing in the fridge. I reheated them in the microwave and while I do stand by the fact that they are not as good as freshly cooked muffins, they are still yum – so if you have made too many without planning then don’t throw them away!
If you are looking for other great breakfast recipes then check out these smoked salmon & egg avocado boats, or if you are looking for a healthier option then these basil and tomato baked eggs are practically sin-free.
Products that work well for this recipe
Non Stick 6 Muffin Tray
Perfectly Poached Egg Set
Walnut Wood Serving Tray
Simple and delicious – the ultimate lazy weekend breakfast or brunch. These bacon & egg muffins not only taste delicious but they look great too!
1 serving = 1 muffin. You might want to make 2 per person though – they are so good they are gone in seconds!
- 2 slices smoked bacon
- 1 large eggs
- parsley or chives for garnish
1. Preheat the oven to 180C / 350F. Using a 6 hole muffin tin, press 2 pieces of bacon around the walls of each of one of the holes. Overlap is fine and they don’t need to cover the bottom of the tin.
2. Place in the oven for 10 minutes until the bacon has browned a little. Tip the fat that has collected in the bottom of the tin out (carefully so you don’t disturb the bacon cup).
3. Crack the egg into a mug and then carefully tip it into the hole in the bacon. Season well and place in the oven for around 12 minutes.
4. Serve with a sprinkling of chopped herbs – yum!
- You can use regular back bacon or streaky bacon – you may need 3 strips of streaky bacon for each ‘muffin’
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 260
- Fat: 19g
- Carbohydrates: 0.5g
- Protein: 20g
Keywords: bacon, eggs, breakfast, brunch, muffins, indulgent, comfort food