|Bacon and Egg Muffins – Breakfast in a Cup|
Bacon, egg, toast and veggies all in one muffin cup! Very nice weekend breakfast or brunch.
I thought this concept was a terrific idea when I saw it on Stumble Upon.
|A little fussy but well worth it|
It’s not often that I’ll make anything fussy–and yes, these are a bit fussy–but in this case it’s worth it (at least I thought so).
This can’t be repeated enough times, but DO spray or grease your muffin tin VERY well. I had a trial run with these a couple of days before I made what you see in the photos, and I used butter to grease because I tend to avoid cooking sprays as much as I can. I also used thick-cut bacon because I had a few slices left. That was not the best choice since it didn’t crisp very well. I also had moderate sticking problems, but my regular-sized muffin pans are not non stick. They are those galvanized cheapies from the dollar store LOL. I managed to get them out but I tore the bread base a bit. Here’s my test subjects–
|Test run made with large eggs and thick-cut bacon–which is NOT the best choice|
So when I did them “for reals,” I broke down and used spray and I sprayed each cup until it was white!!! Had no problem getting them out. I also used medium eggs because large (and anything over) overflowed the cup. I also used a different brand of bacon and regular, not thick cut. You can of course do this in a Texas–large size– muffin pan, then larger eggs will not present a problem.
I will caution that you watch these very closely after about 10 minutes since the bacon will start to get over-crisp quickly. You want it crisp so the cup holds it’s shape but not burned.
|Nice for a brunch or weekend breakfast|
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