This is another take on my previous recipe, Bacon and Egg Cups. I made this for dinner today, to go with a cup of creamy soup. I've beaten the eggs with the salt and pepper today, instead of baking the whole egg. Only four ingredients required: bacon, eggs salt and pepper. The spring onion garnishing is totally optional.
Bacon and Egg CupsIngredients6 eggs6-8 strips of streaky baconoil for greasing the baking tinBaking Temperature: 180CBaking Time: 10-15 minutesDirection
- Preheat the oven.
- Grease and line a muffin baking tin with bacon. Trim if necessary.
- Beat eggs with salt and pepper. Pour into each tin, carefully.
- Bake until egg is set.
- Garnish with spring onion before serving.
Line baking tin.
Beat egg, salt and pepper.
Pour egg into lined tin.
Baked egg cups.
This is more of a handy breakfast/brunch food. The egg mixture is very basic, and can be spiced up with the addition of herbs, chopped vegetables and meat for a frittatta-style mixture. The egg cups puffed up quite a lot right after baking, but once cooled down, the dome shape flattened out. I am sharing this with Bake-Along No. 24 - Theme : Bake with Four Ingredients as well.