mini bacon and egg cups
(1 rating)
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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(1 rating)
Ingredients For mini bacon and egg cups
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butter for greasing
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12 slices of bacon
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four plum tomatoes, sliced, 24 slices needed
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2 tablespoons tomato chutney
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six eggs
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three quarter cup sour cream
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2 tablespoon chopped chives, optional
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salt and ground black pepper
How To Make mini bacon and egg cups
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1preheat 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.
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2With 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.
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3Top 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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