Bacon & Egg Brunch Cups

If you’ve been visiting this blog for awhile now, you’ve probably started to pick up on some of my favorite things (cookies, peanut butter, comfort food, etc.) and should know by now that I am a HUGE fan of breakfast foods, especially all variations of bacon & eggs.

giphy (2) — Ron Swanson, breakfast food hero.

Bacon & Egg Brunch Cups (while delicious any time of day or day of the week) are one of my favorites to include in brunch, mostly because of how quick and easy they are to make, leaving me more time to enjoy my mimosas.

Another benefit of this dish is that it’s basically a blank canvas for you to make your own. I like to add onion and bell pepper to mine, but asparagus spears, jalapeno slices, broccoli, tomato, etc. would all be great additions or substitutions. Additionally, I encourage you all to explore seasoning these beyond salt & pepper. Throw in some red pepper flakes, or maybe some paprika! Top with hollendaise, salsa, hot sauce, ketchup! As you can see, the possibilities are endless – this recipe lays the groundwork for your cooking creativity… be adventurous!

I’d love to hear what type of creative combinations you make with these cups – leave a comment or drop a note on the Weekend Baker Blog’s Facebook page!

BE Brunch Cups 1 (1) — Step 1 – Line each cup with cooked bacon

BE Brunch Cups 2 (1) — Step 2 – Crack 1 egg in each cup

BE Brunch Cups 3 (1) — Step 3 – Add fixin’s! Onion, bell pepper, seasoning (salt/pepper)

BE Brunch Cups 4 (1) — Step 4 = Crack a 2nd egg in each cup, season with salt/pepper again

Yield = 6 cups

Ingredients

Coconut oil (about 2 tbsp.)
12 eggs
6 strips bacon
6 rings red onion, sized small enough to fit the cups
Green bell pepper, diced thin
Salt
Cracked pepper

Instructions

Preheat oven to 400°F
Grease a 6-tin muffin pan with coconut oil ( I do this using a paper towel to spread the oil thoroughly around each cup. About 2 tbsp. coconut oil should be sufficient for all 6 cups).
Cook bacon until it begins to get crispy but is still flexible. I cook mine in the microwave, 1 minute per slice on the plate)
Wrap 1 slice of bacon into each cup – it’s okay if they don’t make a complete circle!
Crack 1 egg into each cup, in the center of the bacon wrap.
Add salt/pepper to taste.
Add onion rings and bell pepper to each cup.
Crack 2nd egg into each cup on top of the veggies.
Add salt/pepper to taste.
Bake 20 minutes, egg whites should be springy to the touch and not runny.
Let cool in pan ~ 5 min. before serving.