Bacon and Egg Cups

These are easy and fun to make – in fact, the kids or grandchildren might want to help make them!

Don’t worry if you don’t have maple syrup. They’ll still be excellent but I do highly recommend making these Bacon and Egg cups with maple syrup ’cause it gives the bacon a real flavor boost. I know I always included the maple syrup when we had our own “maple sugar shack” on our farm in Quebec, Canada. (I’ll have to post a photo of it someday…)

This recipe makes six but you can make 12 just as quickly, which is great when cooking for a crowd. Plus the Bacon and Egg Cups are baked in the oven, so you can enjoy your coffee – or Bloody Mary – while they’re cooking!!

PS – The next morning I heated a few up in my microwave for about 30 seconds – they were still delicious!!

Makes 6                 Oven at 400 F                     15 – 20 minutes – keep an eye on them! 

May 2013  —  I made these with my grandchildren at our home in the Pocono Mountains and decided that 3 Tbs. of butter and 3 Tbs. of syrup was just tooo much.  Of course, as always – it’s up to you. Add as little or as much as you like!

My son asked us to make these using SPAM and, because it was his birthday, his wish was granted. The “SPAM and Egg Cups” were really good with cut up and fried SPAM instead of bacon!!  (I know SPAM is sometimes laughed about but it’s basically just cut up pork with spices. It tastes like ham – what’s not to like?!)

Ingredients

• 6 slices bread without crust  (Use thinly sliced bread.)
• 1 1/2 Tbs.butter, melted – previously was 3 Tbs.
• 1 1/2 Tbs. maple syrup – previously was 3 Tbs.
• 3 strips bacon, cooked until crisp and then crumbled 
• 6 eggs
• salt & pepper

Grease 6 muffins tins or spray with Pam. Cut crusts off bread, flatten down a bit with your fingers. Press one piece of bread into each of the 6 muffin cups. Mix 1 1/2 Tbs. melted butter with 1 1/2 Tbs. maple syrup and brush the mixture onto the bread.  Sprinkle crumbled bacon into bread cups. Break an egg into each cup and sprinkle with salt and pepper. (Actually, I made these with one piece of crumbled bacon per serving – instead of a half a piece. A few of the eggs “overflowed” the muffins cups due to the extra bacon, so I just cleaned up the extra with some paper towel.)

Bake at 400 F for 15 to 20 minutes, until eggs are set and bread is toasted. After 15 minutes, keep an eye on them because you don’t want to over cook ’em – the yolks should be a bit runny.  Enjoy!