Bacon egg cups are easy to make and so much fun to eat. These savory muffins are perfect for brunch, and even the leftovers are good!
Servings: 2 servings
Calories: 230kcal
Ingredients
- 4 strips uncured bacon
- 4 eggs*
- ¼ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried parsley
Instructions
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Preheat your oven to 400 degrees F. Lightly grease the bottoms of four nonstick muffin tin cups.
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Partially cook the bacon: Place two paper towels on a microwave-safe plate. Place four slices of bacon on top. Cover the bacon with two more paper towels (to prevent splatters). Microwave for 2 minutes. This renders some of the fat and will help the bacon crisp up faster when baking.
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Wrap a bacon strip around the sides of four muffin tin cups. Break an egg into each cup.
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Bake until the whites are set, 10-12 minutes. Remove the pan from the oven, and carefully run a sharp knife around the edges of each cup to help loosen. Use a soup spoon to carefully lift each cup up from the ramekin, inserting the spoon beneath the cups.
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Season the eggs with salt, pepper, red pepper flakes and dried parsley. Serve immediately.
