Baked Bacon, Egg and Cheese Cups

Baked Bacon, Egg and Cheese Cups: These individual breakfast cups are fashioned from a strip of bacon, then filled with toasted English muffin cubes and Jarlsberg cheese and topped with an egg.

Toasted cubes of English muffin, a touch of cream and shredded Jarlsberg cheese combine with bacon and eggs to create an elegant presentation for a company brunch. The recipe takes very little effort and served with hash browns and fresh spinach, it really is a satisfying meal.

Baked Bacon, Egg and Cheese Cups

Prep Time: 10 minutes Cook Time: 25 minutes Yield: 6 servings

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 6 servings

  • Ingredients:
  • 6 slices thick cut bacon
  • 2 tablespoons butter
  • 2 to 3 small shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 sprigs thyme, leaves removed
  • Salt and freshly ground black pepper
  • 1-1/2 English muffins, cubed
  • 3/4 cup Jarlsberg cheese, finely shredded
  • 6 teaspoons half-and-half
  • 6 eggs

Preheat the oven to 375°F.

Line a baking sheet with foil, spray with nonstick spray and arrange the bacon in a single layer. Bake until the bacon is cooked, but not crispy, 6 to 10 minutes. It is important that the bacon is still pliable enough to wrap the inside of the muffin tins without breaking.

While the bacon cooks, heat the butter in a pan over medium heat. Add the shallots, garlic and thyme and cook until the shallots are soft and fragrant, about 3 minutes. Add the English muffin cubes, season with salt and pepper and cook, tossing continually with a spatula until the muffin cubes are lightly toasted.

Spray a muffin pan with nonstick spray and spiral wrap one slice of the bacon inside each of 6 cups. Divide the English muffin mixture between the cups and top each with about 2 tablespoons of the shredded Jarlsberg. Press down on the mixture with the back of a spoon to make room for the eggs, then drizzle 1 teaspoon of half-and-half over each cup.

Crack one egg on top of the cheese layer, being careful not to break the yolk. Season with a pinch of salt and pepper and place the muffin pan on a baking sheet. Bake for 15 minutes. Allow the cups to cool in the pan for several minutes before carefully transferring them to a plate.

Serve over fresh baby spinach leaves with hash browns (recipe follows) on the side.

Hash Browns
  • Ingredients:
  • 6 small red potatoes, peeled and diced
  • 2 tablespoons butter
  • Olive oil
  • 1/2 medium onion, diced
  • Salt and freshly ground black pepper
  • Paprika

Rinse the potato cubes in cold water and pat dry.

Heat the butter in a large pan over medium-high heat. Add the onions and sauté until golden brown, about 5 minutes. Remove from the pan.

Add a little olive oil to the pan, then add the potatoes. Season with salt, pepper and paprika. Fry until the potatoes are tender, golden and lightly crisp, 6 to 7 minutes. Add the onions back to the pan, combine and cook 1 minute more. Taste and adjust the seasoning if necessary.

comments & replies

Perfect! I just mentioned to my daughter about having a bacon and eggs breakfast Christmas morning and she'd make some hash browns. Now we have an even better breakfast idea from you. Can't wait to try! Merry Christmas!

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