Bacon, Egg and Cheese Toast Cups


Skip the bagel and whip up the ultimate breakfast trio with a crowd-friendly recipe for Bacon, Egg and Cheese Toast Cups.

Muffin pan containing Bacon, Egg and Cheese Toast Cups

It took living in New York City for a solid 6 years before I finally understood the allure of a good ol’ bacon, egg and cheese sandwich, or “B.E.C.” as the city folk say.

The eggs can be cooked any which way—scrambled, over easy or over hard, although the latter is frowned upon, regardless if bacon and cheese are nearby to attempt to save the day.

Hand holding bacon, egg and cheese toast cup

The traditional vessel for transporting the B.E.C. trifecta to one’s mouth is a bagel, which becomes a chewy sponge for sopping up all the gloriously runny yolk.

Well, B.E.C. enthusiasts, I’m about to switch up your breakfast game by bypassing the bagels in favor of pillowy puff pastry cups.

Cutting board containing nine puff pastry squares

The perfect marriage of puff pastry and eggs is a fan favorite around here, but never have bacon and cheese been part of the equation.

Muffin tin containing puff pastry filled with bacon and shredded cheese

Perhaps the greatest win in the swap of bagels for puff pastry is that you can whip up an entire dozen of these toast cups in 45 minutes or less (30 of which are when they’re in the oven and you’re lounging couchside, mimosa in hand).

Pouring egg mixture into muffin tin cup containing puff pastry, bacon and cheese

Swap in your cheese of choice and don’t hesitate to herb it up with chopped fresh chives or scallions in your scrambled egg mixture, and perhaps a chopped veggie or two.

Pop the muffin pan in the oven and B.E…see you later, hectic brunch routines! Toast cups are fast, crowd-friendly and perfect for busy mornings when cereal just won’t cut it.

The best homemade Bacon, Egg and Cheese Toast Cups in a muffin tin

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Bacon, Egg and Cheese Toast Cups

  • 12
    strips uncooked bacon
  • All-purpose flour
  • 1
    (17.3-oz.) package frozen puff pastry (2 sheets), thawed
  • 1
    cup
    shredded cheddar cheese
  • 8
    large eggs
  • 1/4
    cup
    milk or heavy cream
  • 2
    Tablespoons
    chives, minced

Divide the bacon slices between two large sauté pans set over medium-low heat and cook the bacon, draining the grease as needed, until it is almost fully cooked but still pliable enough to bend. Set the bacon aside. 

Preheat the oven to 375°F.

Lightly flour your work surface then unfold each of the puff pastry sheets onto your work surface. Using a rolling pin, roll each sheet to seal together any creases. 

Using a sharp knife, cut each sheet of puff pastry into nine squares. Add a puff pastry square to each muffin tin cup, pressing it firmly into the bottom and sides so that the edges hang over the sides of each cup. (You will have six extra squares, which can be re-frozen or used to make quick and easy Puff Pastry Cookies.)

Place a strip of cooked bacon inside each cup so that the ends stick out of the cups.

In a large bowl, whisk together the eggs with the milk and a pinch of salt and pepper. 

Divide the cheese among the muffin tin cups then ladle the egg mixture into each muffin tin cup. 

Bake the eggs for 18 to 22 minutes until the puff pastry is golden brown and the eggs are cooked through. Remove the egg cups from the oven and let them cool for 5 minutes before using a knife to loosen them around the edges. 

Sprinkle the egg cups with the chopped chives and serve immediately. 

★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition Facts

Bacon, Egg and Cheese Toast Cups

Amount Per Serving

Calories 400
Calories from Fat 270

% Daily Value*

Total Fat 30g
46%

Saturated Fat 9g
45%

Cholesterol 134mg
45%

Sodium 349mg
15%

Potassium 124mg
4%

Total Carbohydrates 19g
6%

Protein 11g
22%

Vitamin A
5.8%

Vitamin C
0.4%

Calcium
9.5%

Iron
9.5%

* Percent Daily Values are based on a 2000 calorie diet.

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