mini bacon and egg cups

Name: Mini bacon and egg cups
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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66 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on May 30, 2013

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

How To Make mini bacon and egg cups

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.

Step 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.
Step 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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