Cute Bacon Cups Recipes

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!

BACON AND TOMATO CUPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
• In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, and basil.
• Separate biscuits into halves horizontally. Place each half into prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

BACON BREAKFAST CUPS

Steps:

• Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp., Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains., Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley.

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.

BACON AND BRUSSELS MINI CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin generously with nonstick spray.
• Add the crackers to a food processor and pulse until broken down into fine crumbs. Add ½ cup (120 G) Campbell's® Cream of Mushroom Soup and pulse until combined. The texture should be similar to wet sand. Add 1 more teaspoon soup if the mixture is too dry and isn't sticking together.
• Spoon the cracker mixture evenly into the prepared muffin cups, about 2 tablespoons each. Using your fingers, press the mixture evenly against the bottom and a bit more than halfway up the sides, being careful not to leave any holes or make the crust cups too thin.
• Bake the cracker cups for 10 minutes, until starting to puff up. Remove from the oven and set aside.
• Heat the olive oil in a large pan over medium heat. Add the shallot and garlic, and sauté for 3 minutes, or until they are fragrant and softened. Stir in the Brussels sprouts, cover the pan, and cook for 4 minutes. Uncover and cook for 4 minutes more, stirring occasionally, until the Brussels sprouts are crisply tender and starting to brown. Remove the pan from the heat and transfer the sprouts to a large bowl.
• To the bowl, add the remaining Campbell's® Cream of Mushroom Soup, the paprika, salt, pepper, bacon, shredded cheese, and thyme. Mix until well combined.
• Divide the Brussels sprout mixture between the cracker cups, about 2 heaping tablespoons per cup.
• Return the muffin tin to the oven and bake for 20 minutes, or until the cheese is melted and the filling is starting brown. Let the cups rest in the pan for 10 minutes, then carefully remove.
• Serve warm.
• Enjoy!

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.