Cheesy Bacon and Egg Breakfast Cups

By Karen Burns-Booth •


Let's celebrate Farmhouse Breakfast Week! 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.


What Is Farmhouse Breakfast Week? Farmhouse Breakfast Week is an annual celebration championing the importance of breakfast which aims to get the nation to Shake Up Their Wake Up!  47% of people regularly skip breakfast during the week so their aim is to encourage people to enjoy a healthy breakfast more regularly. As it happens it is one of my favourite meals of the day, and whether it be a boiled egg, a bowl of porridge or a round of toast with homemade jam, I am always up for breakfast.

I tend to have lighter breakfasts during the week; a bowl of cereal, porridge, granola or a slice of toast, or maybe even a piece of fruit with a small pot of yoghurt, but it’s a different thing at the weekends and on holidays, I love to set the table and cook a big family breakfast or brunch.

I love the traditional Full English Breakfast, as does all of my family and I am not at all bothered about being “chained” to the stove whilst I cook it, as long as someone is feeding me with mugs of tea or coffee as I grill the bacon and fry the eggs!

However, there are times, (and not often I agree) where we all want more than Britain’s famous breakfast, so pancakesomelettes, smoked fish with eggs, stuff on toast, stuff on muffins, quick breads, muffins, breakfast casseroles and even Yorkshire Breakfast Puddings beckon. There are such a lot of amazing recipes that can be made and enjoyed for breakfast, and its later-in-the-day cousin, brunch, and it seems a shame not to try new recipes out now and then. I am also always on the lookout for simple recipes too, ones that don’t have me chained to the stove!


My recipe for today, by way of celebrating Farmhouse Breakfast Week is amazingly easy to make and is delectable to eat – it is basically a little bacon cup, shaped in a muffin tin, filled with a cheese, chive and egg mixture that is baked until the bacon is crisp and the filling has puffed up and is golden brown, like a soufflé. These little Cheesy Bacon and Egg Breakfast Cups can be assembled before breakfast is served ready to be popped in the oven once everyone is seated. They are so easy to make and I have also had great success when freezing them too, plus they are gluten-free too.

I used what is called Canadian Bacon in this recipe, round lean back bacon rounds, and most major (large) supermarkets sell it, but if you cannot source it, you can use ham or streaky bacon instead. I hope you all enjoy Farmhouse Breakfast Week and are able to “shake up your wake up”!


Cheesy Bacon and Egg Breakfast Cups


(Serves 6 people)

Ingredients


12 rounds of Canadian Bacon, or 12 rashers of streaky bacon (or 12 slices of ham)
8 large free-range eggs, beaten with salt and pepper to taste
A little milk, about 2 to 3 tablespoons
1 tablespoon free-dried chopped chives, or fresh chives when in season
125g grated Cheddar cheese

Method

Pre-heat oven to 180C/350F/Gas 5 and grease a 12 hole muffin tray with butter or cake-release spray.


Line the muffin tins with the bacon.


Add the milk, chives and ¾ of the grated cheese to the beaten eggs and mix well.


Carefully pour the egg and cheese mixture into the bacon cups.


Sprinkle the rest of the grated cheese over the top.
 

 
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.


 
Inspired?  For more breakfast and brunch recipes visit Great British Chefs collection.

Comments

andrewdthorpe
Wow! Just made these for a light lunch, using sliced honey-roast ham, and they were wonderful. Only took 20mins at 180C in a fan oven. 9/10
1 February 2014
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petsrej@gmail.com
These look so good and so easy to make. These shall be my next weekend breakfast for sure!
28 January 2014
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Karen Burns-Booth

Karen Burns-Booth is creative freelance food writer & blogger. Her love of seasonal food & recipes stems from her childhood observing her grandmother and mother’s cookery skills. A regular contributor in Country Kitchen magazine, she currently writes for numerous other publications, food, travel and tourism websites and has several recipes in print in compilation cookbooks. She is currently working on a Historical British Cookbook.

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