Bacon and Egg Breakfast Cups
In this clever take on a classic combo, bacon and eggs are baked atop buttered bread slices in individual muffin cups for a whimsical breakfast or brunch entree.
- 12 thick-cut bacon slices
- 6 slices white bread
- 4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted
- 12 eggs
- Kosher salt and freshly ground pepper
- 1 Tbs. chopped fresh flat-leaf parsley
Preheat an oven to 425°F (220°C). Generously grease 12 standard muffin cups.
In a large sauté pan over medium-low heat, cook the bacon in batches until just starting to crisp, about 2 minutes per side. Transfer to a paper towel–lined plate and let cool.
Cut each bread slice in half diagonally. Using your fingertips or a rolling pin, gently flatten the slices so they are very thin. Brush both sides with the melted butter. Place a bread slice half in each prepared muffin cup and press into the bottom and up the sides. Lay a bacon slice on top of the bread and press into the bottom. Carefully crack an egg on top of each bacon slice so that it fills the well. Season with salt and pepper.
Bake until the eggs are cooked to your liking, 8 to 10 minutes. Sprinkle with the parsley and serve warm. Serves 6.
Williams-Sonoma Test Kitchen