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Egg cups – protein to go

As part of Troy’s special Father’s day breakfast, I made a batch of my world famous egg cups.  Well, I’ve never made them before, and no one has ever heard of my egg cups, but this is their big world-debut!

1.  Thoroughly grease a 12 cup muffin tin with shortening or coconut oil.
2.  Cook 12 slices of bacon until each slice is about 95% cooked. I used bacon made from a local butcher.  Local piggies = local bacon.  Mmmmm.
3.  Place each slice in the muffin tin and curl it around until it makes a delightful bacon circle

It’s not accident that they look like halos.  Bacon is born from a higher power.

4.  Mix 8 eggs (pastured and organic preferred), 1/2 cup of milk, and 1/2 tsp each of chives and dill

5.  Pour in to  muffin tins and bake at 350 degrees for 22 minutes.  Top with a little shredded cheese and bake for an additional 5 minutes.

6. Enjoy

My goal was the get the least appetizing photo of these things.  Mission accomplished!

These things freeze beautifully, so make a double or triple batch and store them in a freezer-proof bag.

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12 comments on “Egg cups – protein to go”

  1. Wow, those look really good, Sarah!!

  2. These look really good!! I’m curious why you prefer pasteurized eggs, though? I’ve read that farm fresh eggs are much, much, much less likely to have salmonella than factory eggs. I’m going to try these as soon as I get more eggs!! 🙂 (Found you via Learning the Frugal Life, btw).

  3. @Michelle, thanks for your comment! I used pastuRED eggs (not pasteurized) as in the chickens have been outside running and having a good ole’ time. Pastured is just another way to say farm fresh. 😀

  4. @joyfullyjulie, I let them thaw a bit, and then nuke them until warm. Still very delicious after a quick trip through the microwave!

  5. What a clever idea! Do you reheat them in the microwave or what when you get them out of the freezer?

  6. I made something similar (just a cracked egg instead of scrambled) a while back and added tomato and thinly sliced onion to the bottom of the muffin tin. YUM! Well, except for the yolk which was yucky. Scrambled would be much better!

  7. I had some left over bacon that needed to be used up, so I made these. Delish! I’m going to link this post up with my blog because they pretty much rock. 🙂

  8. Ohh wow. Going to try this one! Thanks for linking up to the frugal Tuesday tip!

  9. Sarah – Haha! Guess I need to read more closely, huh… Glad you used pastured eggs and not pasteurized eggs! 🙂

    Anyhow, I came back here to tell you that I made these this morning. The only suggestion for improvement was to back a double batch!! They were really, really good. I’m linking up to my blog one of these days.

  10. Really going to try these! I make my husband sausage,potato and egg barritos by the dozen to carry to work and he heats up when he gets hungry! I’m so glad I found something else for him to take! Thanks!

  11. Add bacon to anything. Bacon is calorie free in my book. If its good for the soul, calories don’t count.

  12. Made these for Easter brunch yesterday and they were a big hit. Thanks for the recipe =)