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That’s right.

This happened.

Real bacon, wrapped around an egg, on top of a layer of cheese and toast.

I’m pretty sure there is nothing better than that, and nothing more sinfully wonderful than gnawing on pure fried fat, hot off the skillet.

My friend Fran (who loves to eat almost as much—dare I say more than me), saw this on a bacon tumblr that she follows, and told me that I should make them.  As I was looking at this picture from The Way the Cookie Crumbles, Chris came up from behind me and promptly told me that he would take my ring away if I didn’t make these immediately.

“I don’t have bacon, though,” I said.

“I will get bacon for you, then,” said Chris. And just like that he was out the door and back in 10 minutes with a pack of bacon.

So, you see, I had to make them.

Bacon and Egg Muffin Cups (Adapted from The Way the Cookie Crumbles)
>> Click Here for Printable Recipe <<

Prep: 10 minutes Cook: 15 minutes

Serves 6


  • 3 slices of bread
  • 6 eggs
  • 6 slices of bacon
  • shredded cheddar cheese


1. Preheat oven to 400 degrees F. Heat a skillet on medium-high heat. Add the bacon and cook for 4-5 minutes, so that it’s still flexible. Meanwhile, cut two circles out of each slice of bread.

2. Spray a muffin tin with cooking spray. Lay the slices of bread into the bottom of each cup. Wrap the bacon around the edge of each muffin cup. Sprinkle cheddar cheese on top of the bread slices. Crack the eggs, one at a time, into a shallow bowl and pour carefully into each muffin cup.

3. Bake for 10-15 minutes until the whites have set and the yolk is to your desired consistency.

4. Present to your tired and hungry fiance. Cook extra bacon. Eat extra bacon. Enjoy. Worry about your waist later.

My Two Cents: My apartment still smelled like bacon two days after I made these.

‘Nuff said.

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