Bacon and Egg Breakfast Cups
Table of Contents
Make breakfast quick, easy and with only 3 ingredients! These Bacon and Egg Breakfast Cups are simply delicious and perfect for feeding a brunch crowd!
Baked eggs are my new favorite thing. I just discovered the super easy method of baking eggs in muffin tins. Perfect for people like me that always break the yolk when frying an egg in a pan.
I’m egg challenged.
Eggs are supposed to be so basic. But honestly, eggs are my kryptonite.
No more. I’m baking my eggs from here on out. And making these amazing Bacon and Egg Breakfast Cups!
Just look at that luscious golden yolk.
First round up your ingredients.
King’s Hawaiian Rolls. Land O Lakes Cage Free Eggs. Cooked Thick Cut Bacon. Fresh Cracked Salt and Pepper.
Flatten the rolls with a rolling pin. As flat as possible without breaking them.
Form flattened rolls into muffin tin that has been sprayed with nonstick.
Fill with a few pieces of chopped bacon.
Crack an egg right over the top.
Sprinkle with fresh cracked salt and pepper.
Transfer to the oven and bake.
Add a few more pieces of bacon on top during the last 5 minutes of baking.
That’s it.
Enjoy the perfect breakfast all in one bite!
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Ingredients
- 6 Original King's Hawaiian Sweet Rolls
- 4 Strips Cooked Bacon - chopped
- 6 Large Cage Free Eggs
- Fresh Cracked Salt/Pepper
Instructions
- Preheat oven to 350°F
- Flatten the rolls with a rolling pin. As flat as possible without breaking them.
- Form flattened rolls into muffin tin that has been sprayed with nonstick.
- Fill each muffin tin with a few pieces of chopped bacon.
- Crack an egg right over the top of each muffin tin.
- Sprinkle with fresh cracked salt and pepper.
- Bake for 15-17 minutes or until egg whites are fully cooked.
- Add a few more pieces of bacon on top during the last 5 minutes of baking.
Welcome!
Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...
I’m egg-challenged too. I never manage to keep the yolk intact whenever I fry eggs. These breakfast cups are so enticing. My mouth watered just looking at them.
baking the eggs is the bet way to go for a good yolk! LOVE that you used Kings Hawaiian
OMG, these are such a genius little breakfast idea! I’m loving that it’s all-in-one. 🙂
holy egg yolks! definitely experiencing egg envy currently.
SO easy! The hubby would definitely be in heaven if I made a batch for him!
What a great idea to start with a Kings Hawaiian roll as the base.
Is there a way to make the yolks not runny – other than cooking longer?
Hi Beth, cooking a few extra minutes would do the trick. I don’t know of any other way around it. You could try a higher temp, but I have not tested that so be careful not to burn them. 🙂
What oven temp and for how long ?
350°F for 15-17 minutes (or until eggs are done to your preference) Enjoy!
I’m not a fan of the runny egg yolks (nor are the kids), so I made these with scrambled eggs and topped with a little bit of cheese. Kids are devouring them as I type!
Oh yum! Scrambled eggs are my favorite! 🙂
Is it raw bacon that’s cooked in the oven or do you cook the bacon first then add to the tin?
The bacon is cooked before adding to this recipe. I recommend not cooking the bacon super crunchy to begin with because it will cook some more in these egg cups 🙂
How many servings does your recipe make?
6 servings 🙂
What would happen if You used pre-cocked millet porridge as a base instead of bread