Cheesy Bacon and Egg Cups

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Sunday breakfast is a leisurely thing. Weekdays often involve grabbing something to eat at work, and Saturday is the day we usually get an early start on chores, so Sunday is the day we like to slow things down a bit – have a lie in, put on some coffee, and take a moment to enjoy breakfast. This often involves pancakes, or bacon (or both). While eggs often make a mid-week supper appearance, we don’t often have them at breakfast. Today was different. Today, I combined toast, eggs and bacon in a soft delicate muffin sized portions.

One of the many good things about this recipe is that you can eat the bacon and egg cups warm, straight from the oven, or cold as part of a breakfast on the go. If you want to add a little kick to them, add a little cayenne pepper to the egg mixture.

Cheesy Bacon and Egg Cups

Serves 8
Website Mutherfudger


  • 4 Slices Wholemeal Bread
  • 8 Rashers Smoked Streaky Bacon
  • 6 Large Free Range Egg
  • 50g Red Leicester (grated)
  • 3 tablespoons Milk
  • pinch Salt & Pepper


1. Pre-heat the oven to 190°C / 375°F / Gas Mark 5. Spray a 12 cavity muffin pan with spray oil
2. Using a small round cookie cutter or the top of a glass, cut out 2 circles from each slice of bread
3. Wrap a rasher of bacon around the sides of each of 8 cavities, then press a circle of the bread firmly in the bottom to form a cup. Place in the oven for 10 minutes
4. Meanwhile, whisk together the eggs and milk. Season with the salt and pepper and add in the cheese
5. After the 10 minutes have lapsed, take out the tray and pour the egg mixture between the 8 cavities
6. Place back in the oven and bake for a further 15-18 minutes, until the egg mixture is cooked and starting to brown
7. Run a knife around the edge of each cup to ease them out of the cavities

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