EATS: Bacon, Egg, Cheddar Cup
My son loves a classic breakfast of bacon and eggs and this morning I decided to serve it up in a new style making bacon, egg, cheddar cups. While the classic ingredients for bacon, egg, cheddar cups are a sure-fire hit, you can easily modify this recipe substituting the cheddar for whatever your favorite cheese is—gruyere would be excellent—or adding in some greens like green onion, arugula, or spinach. If you love toast with your bacon and eggs, you can slip the bacon, egg, cheddar cup in the center of a slider bun and top off with some spicy mayo for a delicious breakfast sandwich. Whatever you decide to do with this base recipe, it’s a fun and interactive way to create your breakfast.
Bacon, Egg, Cheddar Cup Ingredients (2 servings)
2 4-ounce aluminum baking cups
1 teaspoon olive oil (enough to coat your baking cups)
2 eggs
1 slice cheddar cheese
4 pieces of bacon, each piece cut in half (creating 8 pieces)
salt and fresh ground pepper to taste
Bacon, Egg, Cheddar Cup Instructions
Pre-heat your oven to 375
pour about 1/2 a teaspoon olive oil into each baking cup and coat evenly at the base and sides
Layer four bacon strips crisscross into each of your baking cups. Press the bacon strips down so that they follow the form of the cup.
Place cups onto a small baking tray and bake for approximately 8 minutes.
Remove bacon cups from the oven. Place half a piece of cheddar cheese into each cup. Next, break one egg into the center of each cup. Salt and pepper the eggs.
Return your baking cups to the oven and cook about 8 minutes (depending on the level of readiness you prefer your eggs)
Remove baking cups from the oven and allow to rest a few minutes. Carefully remove the bacon, egg, cheddar cups from their baking cup and place on serving dish. Enjoy!
