Cheesy bacon and egg breakfast cups

by Karen Burns-Booth
Cheesy bacon and egg breakfast cups

Cheesy bacon and egg breakfast cups

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 pancakes, omelettes, 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”!

Preheat the oven to 180°C/gas mark 4. 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
Bake for 25 to 30 minutes