I have been seeing versions of this idea all over Pinterest lately. It seemed like a simple way to serve brunch. Well I wouldn’t call it the easiest recipe, but the result is a beautiful presentation. The reason I wouldn’t call it easy is due to the extra steps involved in prepping. At first from the photos I thought you could just make the bacon cups, add the eggs, and put it straight in the oven. Well I quickly learned that the trick is to pre-cook the bacon to about medium done-ness on the stove, so that the bacon ends up making a nice crispy cup for the eggs. This step sounds easier said than done because you basically want to cook off some of the grease and keep the bacon pliable, but there is only a minor gap between medium done-ness and crispy so you have to stay on bacon patrol during this stage. All and all I think this is still a great option for a low carb brunch. Try mixing it up by adding cheese and herbs on top or scrambling the egg.
Ingredients:
- 4 Eggs
- 8 Strips of Bacon (about 2 strips per cup)
- Fresh Grated Parmesan
- Parsley
- Pre-heat oven to 400°f
- In a skillet cook bacon to medium done-ness. Remove from the skillet and dry on a plate lined with paper towels.
- Wrap the bacon around the outer edge of a greased muffin cup. I used about one and a half strips of bacon per cup. Don’t be afraid to cut the bacon down to the shape you need using scissors. My bacon was a weird “L” shaped pieces, so I cut off the small edge.
- Cut a piece of bacon about one-third the size of one strip (or any small piece you may have discarded in the last step) and place in the bottom of the muffin cup.
- Crack open one egg at a time and pour into each bacon lined muffin cup.
- Bake for 10 to 15 minutes depending on your oven. Check often.
- Top with parsley and parmesan cheese.
- Carefully remove eggs from muffin tins and serve. Enjoy!
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