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    Home » Breakfast Recipes

    Bacon, Egg and Cheese Cups

    BY: Ben Rayl PUBLISHED: 27 May, '13 UPDATED: 16 May, '21 9 Comments

    RecipePrintComments

    This bacon, egg, and cheese cups recipe is a super easy breakfast.  Chances are you already have what you need in your fridge, and with a 5 minute prep time it couldn’t be more simple.  They’re beautiful and delicious and guaranteed to impress for breakfast any day of the week or for a fancy brunch.

    Cheese cups with bacon

    I make these all the time and I’ve never gotten anything but compliments on them.  Trust me – serve these bad boys to your family or friends and you’re gonna get nothing but kudos from them all!  😉

    Prep time is less than 10 minutes and they cook in under 30, so in about ½ an hour you can have 6 of these piping hot and ready to devour.

    Cheese cups with bacon

    Bacon, Egg and Cheese Cups

    This bacon, egg, and cheese cups recipe is a super easy breakfast.  Chances are you already have what you need in your fridge, and with a 5 minute prep time it couldn’t be more simple.
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    Course: Breakfast, Brunch
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 Servings
    Calories: 107kcal
    Author: Ben Rayl

    Ingredients
     

    • 1 can croissant dough - 6 pieces biscuit
    • 12 slices bacon
    • 6 large eggs
    • ¼ cup parmesan cheese - grated
    • salt and pepper - to taste

    Instructions

    • Pre heat the oven to 350 F (175 C) and grease a large 6 cup muffin pan.
    • Cook the bacon over medium heat in a skillet, until most of the fat is rendered, but the bacon is not crispy (the bacon will finish cooking in the oven).
    • Separate your dough into 6 portions, and place one in each muffin cup, press or stretch the dough so it comes up the sides of the cup.
    • Cross two pieces of bacon in each cup, then crack an egg in each one.  Generously salt and pepper, then sprinkle with a little parmesan cheese.
    • Bake about 30 minutes, until the egg is set and the dough is browned.

    Nutrition

    Calories: 107kcal | Carbohydrates: 1g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 141mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 303IU | Calcium: 77mg | Iron: 1mg

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      Recipe Rating




    1. Weekends are meant for BRUNCH! | comfortable food

      July 06, 2017 at 11:09 am

      […] Bacon, Egg and Cheese Cups […]

      Reply
    2. Anonymous

      February 27, 2014 at 9:37 am

      I am going to try using a slice if bread, buttering it , oat nut bread of course. Molding it to muffin tin. I will let you know if it worked 🙂

      Reply
    3. Chris Nielsen

      September 27, 2013 at 4:08 am

      Yum

      Reply
    4. Melody Lacy-Moss

      August 28, 2013 at 12:25 am

      will the egg be runny?

      Reply
    5. Anonymous

      May 28, 2013 at 8:13 am

      Can these be frozen?

      Reply

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    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

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