Bacon and Egg Breakfast Muffin Cups

Easy and delicious bacon and egg breakfast muffins to kickstart your day!

Do you ever struggle to decide, ‘what should I have for breakfast today?’ This is an age-old question I would once ask myself every morning before I discovered these bacon and egg breakfast cups. These bacon and egg breakfast cups have been the answer to all my breakfast prayers. They are an easy way to ensure you have a healthy, filling breakfast on the go for the whole family. Crispy on the outside with deliciously oozy egg on the inside, these bacon and egg cups are sure to please the whole family. The kids will also enjoy them for a quick and easy breakfast also, or they are always a hit to send with them to school to keep their lunchboxes exciting and healthy.

For me, breakfast is a very important meal of the day. If I consume a breakfast high in protein, I find it keeps my energy levels stabilised, avoiding that dreaded crash later in the morning. It is truly worth the effort to meal prep these as they will set you up for success if you’re into healthy breakfast eating. Not only nutritious and delicious, but they are also gluten and sugar-free. Omit the cheese if you are to make them dairy-free or paleo and keto friendly.

There are many alternative fillings you can use in this recipe so long as you stick to using the bacon as your muffin casing and pop an egg in the well in the centre. Other delicious fillings to try could include, cherry tomatoes or finely sliced mushrooms, capsicum or red onion. When it comes to the green side of this recipe, I can confirm rocket or basil are tasty alternatives to spinach and chives. There are many cheeses that will go wonderfully with your bacon and egg cups such as parmesan, parmigiano, Manchego, goats’ cheese or Danish feta.

USA Bakeware

The USA Pan 12 Cup muffin Pan is a must have piece of bakeware to cook your bacon and egg breakfast cups to perfection. Having 12 cup spaces in your baking pan is a must for this recipe as they won’t last long if you cook any less! With the unique design of ridged textures on the baking surface of this muffin pan, it allows for even heat distribution and air circulation. This feature ensures that your muffins are all cooked evenly through in unison every time. The commercialised grade, aluminised steel is what makes this muffin pan stand out from other brands. I love that I am using the same grade bakeware as what would be used in a bakery in my very own kitchen. Not only are the results flawless time after time, but I am also at ease knowing that the high-grade rust proof muffin pan will survive in my kitchen for many years to come.

There are many other recipes to try in the USA muffin pan that I have enjoyed baking. With its clear silicone-based coating you don’t even need to line it when making regular muffins, brownies and cupcakes! Other recipes to try in this cake pan include, choc chip muffins, white chocolate raspberry muffins, carrot cake, and chocolate brownies, and I have even made vegan peanut butter cups that effortlessly popped out. The non-stick coating is not only an advantage for the cooking itself but also the cleaning. You can rest assured you won’t be spending precious time scrubbing leftover muffin debris from the inside of every pan hole. I literally pop it straight in the dishwasher, and it has always come out completely clean!

The bacon and egg cups are always scrumptious to eat warm straight from the oven. To store for meal prep breakfasts and for school lunches, store them in an airtight container in the fridge for up to three days. When eaten for breakfast, I like to enjoy them warm. Pop your cups in the microwave for 30 seconds to a minute being careful not to overcook the egg. If you are a condiment lover like me, pair your cup with Worcestershire, relish, hot sauce, tomato or barbeque sauce.

Bacon and Egg Breakfast Muffin Cup Recipe

Ingredients

12 free-range eggs
12 rashers streaky bacon
1 tightly packed cup baby spinach leaves
Manchego cheese to taste
Chives
Paprika
Salt to taste

Method

Preheat the oven to 180 °C.
Insert 12 paper muffin liners into your USA Pan muffin tin. Line the exterior and inner circumference of each paper muffin liner with a piece of middle bacon.
Add 4-5 baby spinach leaves into the centre of each hole, slightly pushing down to leave room for the egg
Crack an egg into each muffin liner inside the bacon on top of the spinach leaves.
Grate Manchego cheese on top of each egg to taste.
Finely slice the chives and sprinkle on top of each egg.
Season with salt and paprika.
Bake on the top shelf of your oven for about 10 minutes or until the egg is almost cooked through but still slightly runny.
Allow to cool then store in the refrigerator in an airtight container.