Mini bacon and egg cups

Lynnda Cloutier


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.

★★★★★ 1 vote


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


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.
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.
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.

About Mini bacon and egg cups

Course/Dish: Eggs