February 25, 2011
The Best Breakfast Cups…Ever.
One of the things I love about our family is that we decided a few years ago that breakfast and dinner were going to be priority family times. We eat a full breakfast every morning together before we take the kids to school and go to work, usually consisting of bacon, eggs, bread, coffee and a fruit of some sort. During the week, this is our standard, but when we get to the weekend I like to change it up a little. Using the same ingredients with just a few tweaks I came up with the Best Breakfast Cups! These Best Breakfast Cups are both hearty, with thick smoked bacon, and light with the fluffy omelet-like egg filling. You are going to love these super tasty Best Breakfast Cups!
- 3 Sour Dough Bread, Slices
- 6 Thick Cut Bacon, Slices
- Olive Oil
- 5 Eggs
- 1 Tablespoons Heavy Cream
- Pinch Cayenne Pepper
- ¼ Cup Flat Leaf Italian Parsley, Chopped
- Salt and freshly ground black pepper, To Taste
- ½ Red Onion, Halved and Very Thinly Sliced
1.Make the Cups: Preheat the Oven to 375℉. Take the strips of Bacon and cut them length wise to make two long strips. Spray a standard muffin tin with spray oil. Take each strip and make a ring on the inside of a standard muffin tin. Do not let the bacon overlap or else it will not cook evenly. You will have to cup the ends to make the slices fit properly. Next take your Sourdough slices and, using a cutting round the size of the bottom of the muffin cup (I use a 1/3 cup measuring cup for mine) cut out 9 rounds. Push these rounds into the bottom of the muffin tin, making sure the bacon is still firmly pushed to the sides of the tin. Finally drizzle a little olive oil over each sourdough round, this will promote nice browning and add another layer of flavor. Put the Muffin tin in the oven so that the bacon will crisp and the bread will toast. This should stay for 20-25 minutes.
2.Mix the Eggs: Next mix the eggs, Heavy Cream, Cayenne, Chopped Flat Leaf Parsley, Salt and Pepper and whisk. When the bacon is at a medium crispness on the top edge take the muffin tin out of the oven. Now add 1/3 cup of the egg mixture and to each muffin tin. It should come about 2/3 the way up the side of the tin. Finally add 3-4 pieces of the thinly sliced Red Onion gently to the top of the egg mixture. Place back in the oven to continue to bake at 375℉ for around 15 minutes or until the egg mixture is fluffy and fully cooked. Remove from the oven and immediately take each of the Breakfast Cups out of the tin to prevent sticking. I use tongs over the top of the cups to do this more effectively.