Savory Sunday - Breakfast Cups

The following recipe I found one day while perusing Pinterest.

Breakfast Cups

It caught my attention because it was a quick and easy recipe, with Bacon! Who doesn't love bacon?! Well, actually me. I'm not the BIGGEST fan of bacon, but there are some things that deserve a lil bacon love. This is one of them!

Ingredients:

Bread

Bacon

Eggs

Shredded Cheese

Various Veggies of your choosing

(Onions, Green Peppers, Mushroom, etc)

Notice how I didn't put a set amount of ingredients. It will all depend on how many cups you choose to make. You can make 1 (although I don't know why you would only make ONE!) or you can make 12! You will want to adjust your ingredients to match the number of cups you are making. For the purposes of this post, I made 7 (3 for me, and 4 for my Fiance). You will need a frying pan (for the bacon) and a cupcake pan (to put it all together).

First up, pre-heat your oven to 400 degrees. While the oven is pre-heating, its time to prep!

Begin by cooking the bacon. I recommend 1 slice of bacon per cup. I also cut each slice in half so that it is easier to mold the bacon into the cups near the end. Cook the bacon at a medium to medium-high heat for around 4 minutes. You want the bacon cooked, but still flimsy. It will cook more once you start the baking process. Once it is done cooking, put it on a plate covered with a paper towel until we are ready to put the whole thing together!

With the bacon cooking, take your bread slices and lightly roll them with a rolling pin. You don't want them paper thin, but you want them not so fluffy. Once you have the slice rolled out, take a large cup and place it on the bread, cutting off the crusts and excess around the cup. This will leave you with a squashed bread circle! You will need 1 circle for each cup.

Next up is veggies. Think of this meal like an omelet and add the veggies that you like. I like onions with just about everything! This time around I also added a little bit of chopped mushrooms. Because these will be small cups, make sure that you chop up your veggies really well.

Now that your prep work is done, its time to put it all together. Begin by taking your cupcake pan and spraying a light dusting of olive oil spray. Next, gently press the bread circles into the holes of the cupcake pan. Pretend you are making cupcake liners out of the bread. If you are not making enough cups to fill the pan, make sure to space them out for even cooking. After getting all the bread in place, add a little bit of the veggies to the bottom of each cup. Then, take your bacon and gently press it around the edge of the cup.

Now for the fun part! Crack an egg into the cup, so that you are within the bounds of the bacon edges and covering the veggies! If you like a runny yolk when you cook your eggs, you can leave them the way the fall. However, if you are like me, and like a firmer yolk, just take a fork and pierce the yolk a few times before cooking. Once you have the egg in, add a dash of salt and pepper to the top, if you like, and pop the pan in oven that has been preheating! You will want to cook the cups for 10-12 minutes. Once the egg is fully cooked, add a bit of shredded cheese and cook for up to 2 more minutes.

Once that timer goes off, and the cheese is melted, you now have delicious breakfast cups to enjoy!

Here is a slideshow of the whole process!

Breakfast cups: the breakfast you can take on the go! If you try this yourself, let me know how you like it!

Peace and Good JuJu,
Holly