Talk about breakfast fun for your fingertips!
Everyone loves bacon and eggs, and these tiny cups bring smiles across the table. Bite size bacon bowls filled with creamy scrambled eggs and topped with cheese work well as breakfast bites for tired sleepover guests, but also double as great brunch nibbles for family feasts.
Keep cooking simple by making a big batch of the bacon bowls in advance, and fill them just before serving.
12 Strips of thin cut bacon
6 Large egg
Splash of whole milk
Handful of shredded cheddar cheese
Pinch of Salt
Pinch of Pepper
Pre-heat your oven to 385F and remove the bacon from the package. Gently wrap the bacon into the cup of a small cupcake dish to create a bacon bowl (I used a mini cupcake dish, but you can use a standard cupcake dish for larger bowls).
Don’t worry if the bacon does not cover the entire cup, the bacon will shrink and change form while it cooks, the main objective is to create a ring within the inside of the cup.
Cook the bacon until just before golden brown and then remove from the oven and then allow them to cool. Once they are cool enough to handle, remove from the dish and place on a cooling rack to continue cooling and draining of excess grease before putting them to the side, or storing them in the fridge if making ahead of time.
In a mixing bowl add the eggs, milk, salt and pepper, and whisk until blended and mixture is airy with some bubbles.
Pour your egg mixture into your skillet and scramble the eggs while they cook before spooning them into your bacon bowls.
You can either incorporate the cheese into your eggs while they cook or garnish your mini breakfast bowls and serve immediately.
Not a fan of a complete bacon bowl? Check out our other bacon and egg breakfast in a whole wheat toast cup instead. Similar process, but with a bread bowl instead.
12 mini bacon and egg cups
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