Bacon and Egg Cups
Prep time
Cook time
Total time
Serves: 2
  • 4 slices of thick-cut bacon (thinner, fattier pieces of bacon won't crisp up as well)
  • 2 eggs
  • 1 tablespoon grated Parmesan cheese (optional)
  • freshly cracked black pepper (optional)
  • buttered toast or potatoes, for serving
  1. Preheat your oven to 375 degrees F and spray your muffin cups with non-stick spray. Cut your pieces of bacon in half, then place two criss-crossed lengthwise across each muffin cup, then place the other two along the sides of the cup, so that they will cook together and form a vessel for your egg. Place these in the oven and cook for 5-8 minutes, just to get them cooking.
  2. After the bacon has cooked for 5-8 minutes, crack an egg into each cup. The egg will run over a bit, so either crack the egg into a bowl, remove some of the white, and place that in the cup, or just let the run off cook and remove it after you're finished. Either way works well. Reduce the oven's heat to 350 degrees F and cook for 20 minutes or so, until cooked through. Allow to sit for a minute or two after removing from the oven, then use a butter knife or something similar to wiggle the cups out of the tin. Place on a plate and serve alongside some toast or potatoes for dipping.
Recipe by The Crepes of Wrath at