Cheesy bacon and egg breakfast cups
Karen shares a dish that is amazingly easy to make and is delectable to eat. Little bacon cups, filled with a cheese, chive and egg mixture then baked until the bacon is crisp and the filling has puffed up and is golden brown.
Ingredients
- 12 slices of Canadian bacon, 12 rashers of streaky bacon, or 12 slices of ham
- 8 large eggs, beaten with salt and pepper
- 3 tbsp of milk
- 1 tbsp of chopped chives, freeze-dried or fresh when in season
- 125 g of cheddar, grated
Instructions
- 1
Preheat the oven to 180°C/gas mark 4. Grease a 12 hole muffin tray with butter or cake-release spray
- 2
Line the muffin tins with the bacon. Add the milk, chives and ¾ of the grated cheese to the beaten eggs and mix well
- 3
Carefully pour the egg and cheese mixture into the bacon cups. Sprinkle the rest of the grated cheese over the top
- 4
Bake for 25 to 30 minutes, or until the bacon is crisp and the egg filing has puffed up and is golden brown. Serve immediately with bread, grilled tomatoes, salad leaves or spinach
Cook it from the original
This recipe comes from greatbritishchefs.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on greatbritishchefs.com