Copycat Bacon And Egg Cups Recipes

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WHOLE30 BACON AND EGG CUPS



Whole30 Bacon and Egg Cups image

Everything you've ever craved from a diner breakfast is present in this Whole30-friendly recipe, which is easy to prepare for a crowd.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 12 servings (1 egg cup)

Number Of Ingredients 6

12 strips sugar-free bacon (about 10 ounces)
2 red potatoes, sliced 1/8 inch thick, rounded ends discarded
1 small red bell pepper, finely chopped
12 large eggs
2 tablespoons chopped fresh chives
Hot sauce, for serving

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.

BACON EGG CUPS RECIPE BY TASTY



Bacon Egg Cups Recipe by Tasty image

Here's what you need: bacon, eggs, salt, pepper, shredded cheddar cheese, chive, muffin tin

Provided by Alix Traeger

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 7

6 slices bacon
6 eggs
salt, taste
pepper, taste
¼ cup shredded cheddar cheese
chive, to taste
muffin tin

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!

Nutrition Facts : Calories 175 calories, Carbohydrate 0 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams

BACON EGG CUPS



Bacon Egg Cups image

These adorable bacon egg cups are a fresh take on the classic breakfast combo. Make sure to use ovenproof bowls when baking. -Carol Forcum, Marion, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 2 servings.

Number Of Ingredients 6

4 bacon strips
4 large eggs
1/3 cup half-and-half cream
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
2 green onions, chopped

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.

Nutrition Facts : Calories 380 calories, Fat 28g fat (14g saturated fat), Cholesterol 486mg cholesterol, Sodium 521mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 24g protein.

BACON AND EGG CUPS



Bacon and Egg Cups image

This is a simple recipe that my husband makes for us a lot for breakfast. Just takes one pan and you have bacon and eggs! This recipe easily adapts to how many you want to make, just use more muffin/cupcake pans! Now if you like to have your bacon crispy, this will not be for you. The bacon gets done but not crispy! The bacon flavors the egg, which is much like a poached or boiled egg. The servings are based on two bacon and egg cups per person. Hope you enjoy!

Provided by Bobtail

Categories     Breakfast

Time 25m

Yield 2 each, 3 serving(s)

Number Of Ingredients 5

6 eggs
6 slices bacon
1 ounce cheese (optional)
salt
pepper

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.

Nutrition Facts : Calories 216.3, Fat 16.7, SaturatedFat 5.5, Cholesterol 382.9, Sodium 275.3, Carbohydrate 0.8, Sugar 0.4, Protein 14.4

COPYCAT BACON AND EGG CUPS



Copycat Bacon and Egg Cups image

Add some excitement to your breakfast plans with Copycat Bacon and Egg Cups from My Food and Family. These bacon and egg cups are tasty, bacon-y perfection and taste just like the ones at your favorite restaurant.

Provided by My Food and Family

Categories     Fall 2019

Time 45m

Yield 12 servings

Number Of Ingredients 5

1/4 cup OSCAR MAYER Real Bacon Bits
6 eggs
1 container (16 oz.) BREAKSTONE'S 2% Milkfat Low Fat Cottage Cheese
1/2 cup KRAFT Cheddar & Swiss Cheese Deliciously Paired for Eggs
1/4 cup finely chopped fresh chives

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.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 105 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 9 g

KETO CHEESY BACON AND EGG CUPS



Keto Cheesy Bacon and Egg Cups image

These simple 3-ingredient egg cups can be made ahead of time for a grab-and-go breakfast that fits into your keto and low-carb lifestyle. Try different cheeses like pepper Jack or smoked Gouda for a change of pace. This works best with regular bacon, as thick-cut won't cook up as well. This recipe can easily be doubled.

Provided by France C

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 35m

Yield 6

Number Of Ingredients 4

6 slices bacon
nonstick cooking spray
5 eggs
½ cup shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 155.9 calories, Carbohydrate 0.6 g, Cholesterol 177.2 mg, Fat 11.8 g, Protein 11.5 g, SaturatedFat 5 g, Sodium 341.5 mg, Sugar 0.4 g

CHEESY BACON EGG CUPS RECIPE BY TASTY



Cheesy Bacon Egg Cups Recipe by Tasty image

Here's what you need: bread, shredded cheese, bacon, eggs, salt, pepper, green onion

Provided by Tasty

Categories     Breakfast

Time 30m

Yield 6 cups

Number Of Ingredients 7

3 slices bread
3 tablespoons shredded cheese
6 slices bacon, cooked
6 eggs
salt, to taste
pepper, to taste
green onion, to taste

Steps:

  • With a jar or cookie cutter, cut 2 circles into each piece of bread. Place in muffin tin cups.
  • Wrap a piece of cooked bacon along the edge of each muffin cup-make sure the bacon is JUST cooked and still warm, so it doesn't break or crumble.
  • Sprinkle ½ Tbsp. of shredded cheese into each cup.
  • Top with an egg. Season with salt & pepper, and bake at 400°F (205°C) for 15 min (longer for firmer yolk).
  • Top with green onion.
  • Enjoy!

Nutrition Facts : Calories 117 calories, Carbohydrate 1 gram, Fat 7 grams, Fiber 0 grams, Protein 9 grams, Sugar 0 grams

BACON & EGG BISCUIT CUPS



Bacon & Egg Biscuit Cups image

Eggs, bacon, and cheese are baked in a biscuit cup for a delicious breakfast, lunch, or dinner.

Provided by TFR1959

Categories     Trusted Brands: Recipes and Tips     Borden Cheese

Time 28m

Yield 12

Number Of Ingredients 5

6 slices bacon
1 (16.3 ounce) can refrigerated biscuit dough
6 eggs
½ cup Borden® Cheddar and Monterey Jack Shreds
3 tablespoons Borden® Cheddar and Monterey Jack Shreds, for topping

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.

Nutrition Facts : Calories 208.2 calories, Carbohydrate 17.2 g, Cholesterol 104.2 mg, Fat 11.4 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 3.9 g, Sodium 557.5 mg, Sugar 3.2 g

COPYCAT STARBUCKS BACON & GRUYERE SOUS VIDE EGG BITES



Copycat Starbucks Bacon & Gruyere Sous Vide Egg Bites image

Ever wonder how Starbucks makes those perfect, tender egg bites? I just happened to know a great FAST way to make them at home, breakfast is on the table in a jiffy!

Provided by EmKenBken

Categories     Breakfast

Time 30m

Yield 8 Egg Bites, 4 serving(s)

Number Of Ingredients 8

8 large eggs, well whisked
2 ounces cottage cheese
1/3 cup monterey jack cheese, grated
1/3 cup gruyere cheese, grated
8 slices bacon, fully cooked, coarsely chopped
1/4-1/2 teaspoon hot sauce, your preferred brand, use less if you would not like spicy eggs
1 teaspoon kosher salt
1 (16 ounce) can cooking spray

Steps:

  • Make filling:.
  • In a medium bowl, whisk together eggs, cottage cheese, gruyere, Monterey jack, bacon, hot sauce and salt.
  • Form Eggs:.
  • Using a very small bowl (a custard cup, or a 5 oz ramekin will work well), press a 10- inch square of plastic wrap into the bowl, so the wrap is fully adhered to the sides of the bowl. There should be about 2 inches of plastic wrap left hanging over the edges of the bowl. Spray the plastic wrap in the bowl as well as the overhang, liberally with nonstick spray. Spoon the egg filling into the bowl, leaving 1/8'' at the top. Form an air-tight bundle around the eggs; lift the sides of the plastic wrap on all sides just enough to twist the plastic wrap so that it encloses the egg. There should be no air in the bundle. Tie tightly with kitchen string, or a length of plastic wrap. Repeat with remaining filling, remembering to spray the plastic wrap each time.
  • Cook Eggs:.
  • In a large pot, bring 6 inches of water to a simmer (185 - 200°F.) There should be tiny bubbles rising to the surface; carefully drop all the egg parcels into the simmering water, and cook for 10 to 12 minutes, the centers should be completely set. Remove the egg parcels from the water with a slotted spoon and set aside on a plate lined with paper towels. Let sit for a minute until cool enough to handle. Using sharp scissors, cut the parcels directly under the kitchen twine; peel away the plastic wrap, the egg bites are ready to serve.

Nutrition Facts : Calories 303.5, Fat 23.1, SaturatedFat 9.3, Cholesterol 403.7, Sodium 1000.6, Carbohydrate 1.4, Sugar 0.9, Protein 21.1

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