Bacon And Egg Cups Recipe 425

BACON EGG CUPS

Steps:

• In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm., In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray. , Sprinkle each with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350° until eggs are completely set, 18-22 minutes.

BACON AND EGG CUPS

Steps:

• Preheat oven to 350 degrees.
• Pre- Cook Bacon for 5-10 minutes.
• Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
• Crack one egg into each hole.
• Sprinkle with salt and pepper and cheese if desired.
• Bake at 350 degrees for 20 minutes or until the egg is the doneness you like.
• These bacon and egg cups should pop right out of the pan.

BACON EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the slices of bacon in the muffin tin, wrapping in a circle.
• Bake the bacon for 10 minutes.
• Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
• Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
• Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
• Enjoy!

WHOLE30 BACON AND EGG CUPS

Steps:

• Preheat the oven to 400 degrees F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.
• Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.
• Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve with hot sauce if desired.

BAKED HAM AND EGG CUPS

Steps:

• 1. Preheat the oven to 400 degrees F. Line the ramekins with nonstick aluminum foil and place on a baking sheet.
• 2. Stack 2 slices of ham directly on top of each other and fit into a ramekin to form a cup, making sure the ends of the ham hang over the ramekin slightly. Repeat with the remaining ham. Dividing evenly, sprinkle half of the cheese into the bottoms of the ham cups. Crack an egg into each and add 1 tablespoon cream. Divide the rest of the cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper evenly among the cups.
• 3. Bake until the egg whites are set and the yolks are still soft, 20 to 24 minutes, rotating the baking sheet halfway; some cups may cook faster than others. Sprinkle with the chives and then carefully lift the ham cups out of the foil so you do not tear the ham or break the shape of the cup. Place on a large platter or on individual plates and serve.

BACON AND EGG CUPS RECIPE - (4.2/5)

Steps:

• Preheat the oven to 400°F. In a small skillet, cook the bacon in a small skillet over medium heat until crisp. While the bacon is cooking, toss together the hash browns, oil, 1 tsp salt, and 1/2 tsp pepper. Set aside. Remove the cooked bacon from its rendered fat, drain on a paper towel, and set aside. Using a teaspoon, divide the rendered bacon fat among the 12 cups of a regular-size muffin pan. Spray the sides of each cup with cooking spray. Divide the potato mixture among the 12 cups and press slightly into the cups. Bake the cups for 45 minutes, or until the bottoms of the hash browns are a dark golden brown, then remove from the oven. Crumble the bacon pieces and divide evenly among the 12 potato cups. Divide 1/2 cup of the Swiss cheese evenly in each cup over the bacon. Carefully crack an egg over each cup, being careful not to break the yolk, and top each egg with the remaining cheese. Season each egg with additional salt and pepper. Bake the cups for another 15 minutes, or until desired egg doneness. When they're finished baking, remove each egg cup by running a knife around the edge. of each cup.

CHICKEN BACON RANCH SALAD

Steps:

• Line a salad plate with small Romaine lettuce leaves.
• Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
• Serve salad on the prepared plate and top with crumbled bacon.

KETO CHEESY BACON AND EGG CUPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with foil.
• Place slices of bacon on the prepared baking sheet.
• Place bacon in the preheated oven and bake until partially cooked, but still pliable, about 8 minutes. Remove from the oven, and reduce temperature to 350 degrees F (180 degrees C). Let bacon rest until cool enough to handle.
• Spray 6 cups of a muffin pan with cooking spray.
• Whisk eggs together in a medium bowl. Wrap a slice of bacon around the inside of each prepared muffin cup. Divide Cheddar cheese amongst the 6 muffin cups and top with beaten egg.
• Bake in the oven until eggs are set, 13 to 15 minutes.

BACON & EGG BISCUIT CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble or chop into small pieces.
• Separate 6 biscuits into 2 rounds each. Press rounds into 12 cups of a muffin tin, pressing up sides to form biscuit dough cups.
• Mix eggs, bacon pieces, and 1/2 cup shredded cheese together in a bowl.
• Fill muffin pan biscuits with egg mixture about 3/4 full. Sprinkle remaining 3 tablespoons cheese on top.
• Bake in preheated oven until egg mixture is set, 18 to 22 minutes. Let cool 5 minutes before serving.

COPYCAT BACON AND EGG CUPS

Steps:

• Heat oven to 300°F.
• Spoon 1 tsp. bacon into each of 12 muffin pan cups sprayed with cooking spray.
• Blend eggs, cottage cheese and shredded cheese in blender until smooth; spoon into prepared muffin cups. Sprinkle with chives.
• Bake 30 to 35 min. or until knife inserted in centers comes out clean. Run knife around rims of cups to loosen egg mixture from cups. Cool 20 min. before removing from cups to serve.

MAKE-AHEAD CHEESY EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F/220°C.
• In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
• Bake for 15-20 minutes, until golden brown.
• In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
• Bake 15 minutes. Freeze up to 1 month.
• Enjoy!

BACON & EGG TOAST CUPS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay 16 slices bacon on prepared baking sheet and place in oven. Cook, turning once, until bacon is lightly crisped, about 12 minutes. Remove from oven and drain on a towel lined plate.
• Line the wells of the muffin tin with remaining 12 slices bacon, pressing the bacon around the sides of the wells. Gently fold the corners of each slice of bread together and place the bread into the tin. Press the bread against the sides to make a well. Bake for 15 minutes.
• Remove muffin tin from oven, place a slice of bacon in each piece of bread and break an egg on top. Sprinkle over about 1 teaspoon grated parmesan cheese and season with salt and pepper. Bake until eggs are set, about 13-15 minutes.
• To finish, top one row of toast cups with a dollop of pesto and a sprinkle of parmesan cheese. Top another row with roasted red pepper and a pinch chili flakes. Top the third row with reserved 4 strips bacon, roughly chopped, and a sprinkle of chives.
• Equipment:.
• Baking sheet.
• 12-cup muffin tin.