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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Bacon and Egg Breakfast Cups
Ingredients
Instructions
Joshua Hampton says
April 3, 2015 atI’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.
heather @french press says
April 3, 2015 atbaking the eggs is the bet way to go for a good yolk! LOVE that you used Kings Hawaiian
Hayley @ The Domestic Rebel says
April 3, 2015 atOMG, these are such a genius little breakfast idea! I’m loving that it’s all-in-one. 🙂
Allyson says
April 5, 2015 atholy egg yolks! definitely experiencing egg envy currently.
Liz says
April 6, 2015 atSO easy! The hubby would definitely be in heaven if I made a batch for him!
Barbara @ Barbara Bakes says
April 7, 2015 atWhat a great idea to start with a Kings Hawaiian roll as the base.
Beth Parmer says
June 24, 2015 atIs there a way to make the yolks not runny – other than cooking longer?
Nicole Harris says
June 29, 2015 atHi 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. 🙂
Peter Segol says
August 26, 2015 atWhat oven temp and for how long ?
Nicole Harris says
August 26, 2015 at350°F for 15-17 minutes (or until eggs are done to your preference) Enjoy!
RebaTheDiva says
June 19, 2016 atI’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!
Nicole Harris says
June 19, 2016 atOh yum! Scrambled eggs are my favorite! 🙂
Katie says
January 7, 2018 atIs it raw bacon that’s cooked in the oven or do you cook the bacon first then add to the tin?
Nicole Harris says
January 7, 2018 atThe 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 🙂
Gavin says
April 4, 2019 atHow many servings does your recipe make?
Nicole Harris says
April 5, 2019 at6 servings 🙂