Hey, y’all – Happy Day 13 of Blogmas! Blogmas is a series that I am bringing to the blog this year (and hopefully in subsequent years) that will provide y’all with a new recipe every day of December through Christmas. How fun is that? Today I’m excited to be sharing a fabulous breakfast/brunch item -- and one that is perfect for meal-prepping: my bacon-wrapped egg cups!
Bacon-Wrapped Egg Cups
I love buying local eggs from people in town. That said, if you are in the store, I love Happy Eggs. They are humanely-raised and simply delicious. You can find them in many of your large supermarkets, including Kroger!
Absolutely! I prefer pork bacon; however, if you want to make this recipe healthier, turkey bacon would be a wonderful substitute!
Reshaping the bacon after cooking. The bacon will shrink as it cooks and thus not be a perfect fit around the tin. I recommend blotting out the excess grease and then reforming the bacon around each muffin indention. This will ensure that the egg cups are truly bacon-wrapped. A work around this step is to cook bacon ahead of time, chop it, and include it simply in the egg mixture. Same flavor - just a different look!
Love the recipe for my Bacon-Wrapped Egg Cups? Check out the rest of my recipes here!
Bacon-Wrapped Egg Cups
Ingredients
- 12 slices bacon
- 12 large eggs
- ½ c. sharp cheddar cheese
- ½ c. monterey jack cheese
- 2 tbsp. dijon mustard I recommend Grey Poupon
- ½ c. half & half
- 1 tbsp. minced onion
- 2 tsp. hot sauce I recommend Cholula
- 1 tsp. garlic powder
- Kosher salt to taste
- Black pepper to taste
Instructions
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Preheat oven to 400 degrees.
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Wrap bacon around the wells/cups of a muffin tin.
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Bake for 15 minutes. Remove from oven and reshape the bacon around the wells/cups if moved; blot out excess grease, leaving only 10% or so of it behind for flavor.
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In a large bowl, mix eggs, half and half, sharp cheddar, monterey jack, dijon mustard, minced onion, garlic powder, salt, and pepper until well-combined.
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Evenly distribute in the muffin tin and bake for an additional 15-20 minutes (or until a toothpick comes out of the center clean). If you have extra egg mixture, make it into an omelette in your skillet!
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Enjoy!
Nutrition
Y’all come back now, ya hear?
My best,
JC
Love the recipe for my Bacon-Wrapped Egg Cups? Check out the rest of my recipes here!
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Tiffany says
Are you using a regular sized muffin tin or a mini muffin tin? Also, where did the half & half go in the recipe? Is it mixed into the egg mixture?
JCP says
Hi, Tiffany! The half and half is mixed into the egg mixture -- and I used a regular sized tin! Hope you enjoy -- appreciate your comment!