Mini bacon and egg cups

Lynnda Cloutier

By
@eatygourmet

these egg cups are very easy and quick to make and are full of flavor. As a breakfast or brunch item, these are just as good served hot from the oven or wrapped in foil and taken on a picnic brunch in a bicycle basket or seaside picnic in a backpack.


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Ingredients

butter for greasing
12 slices of bacon
four plum tomatoes, sliced, 24 slices needed
2 tablespoons tomato chutney
six eggs
three quarter cup sour cream
2 tablespoon chopped chives, optional
salt and ground black pepper

Directions Step-By-Step

1
preheat the oven to 350°. Lightly butter a 12 cup nonstick muffin pan and line the sides of each cup with a slice of bacon. Add a slice of tomato to the bottom and dot the chutney on top.
2
With a fork, beat the eggs, sour cream, and chives together in a bowl. Season with salt and black pepper and divide evenly between the cups of the muffin pan.
3
Top with remaining tomato slices and cook in the preheated oven for 20 minutes, until well risen, Golden, and set. Let stand for five minutes, then loosen the edges with a round bladed knife and remove from the pan. Serve warm or cold. Serves 4 to 6.

About this Recipe

Course/Dish: Eggs