Mini bacon and egg cups

★★★★★ 1 Review
eatygourmet avatar
By Lynnda Cloutier
from Mission Viejo, CA

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.

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
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How To Make

  • 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.

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