Best 4 Bacon And Egg Toast Cups Recipes
Indulge in a culinary adventure with our enticing Bacon and Egg Toast Cups, a delightful symphony of flavors and textures that will tantalize your taste buds. These individual servings, perfect for breakfast, brunch, or a quick snack, combine the classic flavors of crispy bacon, fluffy eggs, and toasted bread into an irresistible treat. With variations ranging from the classic to the adventurous, our recipes offer options for every palate and preference. Whether you prefer the simplicity of traditional bacon and eggs or crave something more extravagant, our collection has you covered. Get ready to impress your family and friends with these delectable Bacon and Egg Toast Cups, guaranteed to become a staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
BACON, EGG AND CHEESE TOAST CUPS
Whip up a quick breakfast for any size crowd with this easy recipe for Bacon, Egg and Cheese Toast Cups made with store-bought puff pastry.
Provided by Kelly Senyei
Time 45m
Number Of Ingredients 7
Steps:
- Divide the bacon slices between two large sauté pans set over medium-low heat and cook the bacon, draining the grease as needed, until it is almost fully cooked but still pliable enough to bend. Set the bacon aside.
- Preheat the oven to 375°F.
- Lightly flour your work surface then unfold each of the puff pastry sheets onto your work surface. Using a rolling pin, roll each sheet to seal together any creases.
- Using a sharp knife, cut each sheet of puff pastry into nine squares. Add a puff pastry square to each muffin tin cup, pressing it firmly into the bottom and sides so that the edges hang over the sides of each cup. (You will have six extra squares, which can be re-frozen or used to make quick and easy Puff Pastry Cookies.)
- Place a strip of cooked bacon inside each cup so that the ends stick out of the cups.
- In a large bowl, whisk together the eggs with the milk and a pinch of salt and pepper.
- Divide the cheese among the muffin tin cups then ladle the egg mixture into each muffin tin cup.
- Bake the eggs for 18 to 22 minutes until the puff pastry is golden brown and the eggs are cooked through. Remove the egg cups from the oven and let them cool for 5 minutes before using a knife to loosen them around the edges.
- Sprinkle the egg cups with the chopped chives and serve immediately.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 400 kcal, Carbohydrate 19 g, Protein 11 g, Fat 30 g, SaturatedFat 9 g, Cholesterol 134 mg, Sodium 349 mg, ServingSize 1 serving
BACON, EGG AND CHEESE TOAST CUPS
Make bacon, egg and cheese for a crowd with this easy recipe that serves the ultimate breakfast trio in pillowy, crisp puff pastry cups.
Provided by Kelly Senyei
Categories main-dish
Time 45m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F.
- Divide the bacon slices among 2 large skillets. Cook in a single layer over medium-low heat, flipping once and draining the rendered fat as needed, until the bacon is almost fully cooked but still pliable enough to bend, 5 to 7 minutes. Drain the bacon on a paper towel-lined plate and set aside.
- Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll each sheet with a rolling pin to seal together any folds..
- Using a sharp knife, cut each sheet into 9 equal squares. Place 1 puff pastry square in each cup of a 12-cup muffin pan, pressing it firmly into the bottom and sides and letting the edges hang over the cup. (Reserve and freeze the 6 leftover squares for another use.)
- Place 1 of the bacon strips in each puff pastry cup, letting the ends stick out.
- In a large bowl, whisk together the eggs with the milk and a pinch each of salt and pepper.
- Divide the cheese among the puff pastry cups, followed by the egg mixture.
- Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes. Let cool in the pan for 5 minutes then loosen the pastry cups around the edges with a paring or butter knife.
- Sprinkle the egg cups with the chives and serve immediately.
BACON AND EGG TOAST CUPS
Make and share this Bacon and Egg Toast Cups recipe from Food.com.
Provided by threeovens
Categories Breakfast
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F; butter standard sized muffin tin.
- Use a rolling pin to roll bread flat; cut rounds with a 4 1/2 inch cookie cutter.
- Cut each round in half and press into muffin tin; use leftovers to patch up any holes.
- Brush with butter and set aside.
- Cook bacon in the oven until almost crisp, about 4 minutes.
- Lay a slice of bacon in each cup, break an egg into cup; season with salt and pepper.
- Bake until whites are set, 20-25 minutes.
- Run knife around outside to loosen bread and serve.
Nutrition Facts : Calories 247.7, Fat 15.2, SaturatedFat 6.7, Cholesterol 206.7, Sodium 358.7, Carbohydrate 17.3, Fiber 0.8, Sugar 1.6, Protein 9.8
BACON & EGG TOAST CUPS
Make and share this Bacon & Egg Toast Cups recipe from Food.com.
Provided by Food.com
Categories Breads
Time 40m
Yield 12 toast cups
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay 16 slices bacon on prepared baking sheet and place in oven. Cook, turning once, until bacon is lightly crisped, about 12 minutes. Remove from oven and drain on a towel lined plate.
- Line the wells of the muffin tin with remaining 12 slices bacon, pressing the bacon around the sides of the wells. Gently fold the corners of each slice of bread together and place the bread into the tin. Press the bread against the sides to make a well. Bake for 15 minutes.
- Remove muffin tin from oven, place a slice of bacon in each piece of bread and break an egg on top. Sprinkle over about 1 teaspoon grated parmesan cheese and season with salt and pepper. Bake until eggs are set, about 13-15 minutes.
- To finish, top one row of toast cups with a dollop of pesto and a sprinkle of parmesan cheese. Top another row with roasted red pepper and a pinch chili flakes. Top the third row with reserved 4 strips bacon, roughly chopped, and a sprinkle of chives.
- Equipment:.
- Baking sheet.
- 12-cup muffin tin.
Tips:
- Use high-quality bread for the cups: Sturdy bread, like sourdough or whole wheat, will hold up better in the oven and provide a satisfying crunch.
- Don't overfill the cups: Leave a little space at the top of each cup so that the eggs have room to puff up during baking.
- Use a variety of fillings: Feel free to get creative with your fillings! Some other ideas include diced ham, crumbled sausage, chopped vegetables, or shredded cheese.
- Cook the cups until the eggs are set: The cooking time will vary depending on the size of your cups and the type of bread you're using. Keep an eye on the cups and remove them from the oven when the eggs are cooked to your liking.
Conclusion:
Bacon and egg toast cups are a delicious and easy-to-make breakfast or brunch option. They're perfect for busy mornings or for feeding a crowd. With a few simple ingredients and a little bit of prep work, you can have a hot and satisfying meal in no time. So next time you're looking for a quick and easy breakfast or brunch recipe, give bacon and egg toast cups a try!
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