Bacon & Egg Breakfast Cups
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
You’ll love the convenience of this savory handheld breakfast. You can bake these cups ahead and keep them on hand for quick grab-and-go breakfasts; simply reheat in the microwave for 30 seconds to 1 minute. For easiest portability, bake the full 20 minutes to set the yolks fully; for looser yolks, you can bake for less time.
Ingredients
Cooking spray
4 spray(s)
Cooked Canadian bacon
12 slice(s)
Egg(s)
12 large egg(s)
Kosher salt
0.25 tsp
Black pepper
0.25 tsp
Grated Parmesan cheese
2 Tbsp
Grape tomatoes
0.75 cup(s)
Chives
1 Tbsp
Instructions
1
Preheat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
2
Arrange 1 bacon slice in each muffin cup; if slices want to pop up, make a tear from the edge to the center and fit them down into the pan (they don’t need to be perfect). Crack 1 egg into each muffin cup; sprinkle the eggs evenly with the salt and black pepper. Sprinkle the cheese evenly over the eggs, then sprinkle the tomatoes evenly over the top.
3
Bake until the eggs are set to your liking, 15 to 20 minutes. Sprinkle the chives evenly over the top.
4
Serving size: 1 egg cup
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