Bacon and Egg Cups Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
12 Bacon
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Calories
285 kcal
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Course
Breakfast
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Cuisine
North American
Bacon and Egg Cups Recipe
Description
The Bacon and Egg Cups recipe involves creating a base of grated sweet potato mixed with egg and cheddar cheese, pressed into buttered muffin tins to form a crust. Thick-cut bacon slices, halved, line the cups partly overhanging, followed by cracking an egg into each cup. Each is topped with an asparagus spear and a halved grape tomato. Baking until the egg whites are set but yolks remain tender, this method combines multiple textures: crispy yet chewy bacon edges, tender baked sweet potato, melted cheese, and gently cooked egg.
This recipe suits breakfast, brunch, or snack occasions and provides an individually portioned dish that's easy to handle. The asparagus and tomato add freshness and slight acidity for balance. Serving warm enhances the texture of the melted cheese and soft egg.
To avoid sticking, butter the muffin tin well or line the bottoms with small parchment circles cut to size. The cups keep well refrigerated for up to three days and can be enjoyed chilled or warmed gently.
Ingredients
- 12 trips Bacon thick-cut
- butter to grease the muffin tins
- 1 ½ cups sweet potato packed, grated
- 13 large egg divided
- 1 cup cheddar cheese grated
- 12 asparagus tips cut off (reserve the stems to roast for dinner!, spears
- 6 grape tomatoes cut in half
- black pepper to serve, a little
- smoked paprika to serve, a little
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and put the bacon on top. Bake for 10 minutes - the bacon should still be chewy.
- Grease a 12-cup muffin tin with butter - see notes. In a medium-sized bowl, mix the grated sweet potato, 1 egg, and the cheddar cheese. Divide the sweet potatoes between the 12 muffin tins and press into the bottoms and up the sides. Bake in the heated oven for 10 minutes.
- Cut each bacon slice in half and lay 2 halves in each of the muffin cups, letting them overhang a little.
- Carefully add one egg to each of the 12 muffin cups. It's easiest to do this by cracking them into a small bowl, one at a time, then pouring them into the muffin cups. Top with an asparagus spear and a cherry tomato half. Bake for 18-20 minutes, or until the whites are firmly set.
- Remove from the oven and let them cool for 5 minutes in the muffin tin. Run a knife or an offset spatula around each to loosen it then carefully remove them. Set them on a paper towel to remove the oil that will be on their bottoms. Sprinkle with a little pepper and smoked paprika and serve.
Notes
- Grease or line muffin tins with parchment rounds to prevent sticking when baking.
- Adding ½ cup collagen powder to the sweet potato can increase protein content if desired.
- Store leftovers covered in the refrigerator; they stay good for up to 3 days and are tasty both warm and cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Bacon
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1 breakfast cup | |
| Calories | 285kcal | 14% |
| Carbohydrates | 5g | 2% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 235mg | 78% |
| Sodium | 387mg | 16% |
| Potassium | 266mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3033IU | 61% |
| Vitamin C | 2mg | 2% |
| Calcium | 109mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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