Dairy Free Bacon and Egg Breakfast Cups
We had a homeschool brunch with our Friday group of friends and we planned to bring our Blueberry Boy Bait. Once I read what all the other moms were bringing I realized there wasn't a whole lot to choose from that Alec would eat.
As much as my middle son loves to bake he does not like any type of muffin or coffee cake. I scouted around the pantry and decided we should try making some bacon and egg cups. Alec loves quiche and bacon and eggs and I knew if we could make up some bacon and egg cups they would be perfect to bring to brunch.
Now, if I was making these cups for the whole family I would probably add cheese and veggies to a few of the cups and leave some plain but since I was mostly making these for Alec's benefit I left out the cheese. He really does not like melted cheese at all-- I know, I think it's weird too.
To make our diary free bacon and egg cups you will need
1 package bacon
1 dozen eggs
salt and pepper
They could not be simpler to make either! We sprayed our muffin pans with non- stick spray and used one strip of bacon to line the sides of the muffin pan.
In a separate bowl we beat all 12 eggs with a whisk and added salt and pepper to taste.
I wasn't sure how to get the eggs from the bowl into the muffin pan without making a huge mess but Alec suggested we use his large cupcake scoop and it worked perfectly! We scooped up eggs and added them to each cup of bacon.
Once we had all 12 finish we distributed any leftover egg mixture to any bacon cups that looked like they had less than others. We tried to make sure each cup was filled at least 3/4 of the way up the side of the bacon. We had large slices of bacon so this meant that the egg tended to be almost level with the top of the cupcake pan itself.
We popped them in a preheated 350 degree oven for 30 minutes then checked to see if they were done. I was looking for crispy browned bacon and eggs that were cooked through and not jiggly.
I hadn't thought about how much the eggs would poof up during cooking and they looked like they were exploding out of the top of the bacon. Luckily as they cooled a bit they deflated slightly. Using a knife I gently went around the outside of the bacon and underneath the cups peeling the eggs away from the bottom of the pan. They came out pretty easily and we could not wait to dig in.
We had a few slices of bacon so I cooked up a couple of egg cups where I just cracked open an egg inside the ring of bacon, sprinkled them with salt and pepper, and cooked them up the same way.
This was such a quick and easy breakfast "finger" food that the boys and I have already decided to add them to our Christmas brunch menu this year.
You might also like:
As much as my middle son loves to bake he does not like any type of muffin or coffee cake. I scouted around the pantry and decided we should try making some bacon and egg cups. Alec loves quiche and bacon and eggs and I knew if we could make up some bacon and egg cups they would be perfect to bring to brunch.
Now, if I was making these cups for the whole family I would probably add cheese and veggies to a few of the cups and leave some plain but since I was mostly making these for Alec's benefit I left out the cheese. He really does not like melted cheese at all-- I know, I think it's weird too.
To make our diary free bacon and egg cups you will need
1 package bacon
1 dozen eggs
salt and pepper
They could not be simpler to make either! We sprayed our muffin pans with non- stick spray and used one strip of bacon to line the sides of the muffin pan.
In a separate bowl we beat all 12 eggs with a whisk and added salt and pepper to taste.
I wasn't sure how to get the eggs from the bowl into the muffin pan without making a huge mess but Alec suggested we use his large cupcake scoop and it worked perfectly! We scooped up eggs and added them to each cup of bacon.
Once we had all 12 finish we distributed any leftover egg mixture to any bacon cups that looked like they had less than others. We tried to make sure each cup was filled at least 3/4 of the way up the side of the bacon. We had large slices of bacon so this meant that the egg tended to be almost level with the top of the cupcake pan itself.
We popped them in a preheated 350 degree oven for 30 minutes then checked to see if they were done. I was looking for crispy browned bacon and eggs that were cooked through and not jiggly.
I hadn't thought about how much the eggs would poof up during cooking and they looked like they were exploding out of the top of the bacon. Luckily as they cooled a bit they deflated slightly. Using a knife I gently went around the outside of the bacon and underneath the cups peeling the eggs away from the bottom of the pan. They came out pretty easily and we could not wait to dig in.
We had a few slices of bacon so I cooked up a couple of egg cups where I just cracked open an egg inside the ring of bacon, sprinkled them with salt and pepper, and cooked them up the same way.
This was such a quick and easy breakfast "finger" food that the boys and I have already decided to add them to our Christmas brunch menu this year.
You might also like:
 |
| blueberry boy bait |
Linking Up With:
these sound amazing and because non dairy everyone can enjoy
ReplyDeletecome see us at http://shopannies.blogspot.com
Thank you!
DeleteI love that they have no dairy, and how much they puffed up too! These will be a great breakfast for week day mornings. Thanks so much for sharing :)
ReplyDeleteYou're welcome! Thanks for stopping by.
DeleteYour helper makes your Breakfast Cups very special. This is a great recipe and looks awesome for breakfast! Happy to see you here at Full Plate Thursday and thanks so much for sharing with us.
ReplyDeleteMiz Helen
I love when my boys want to help in the kitchen! It's so great to watch them trying out new skills and recipes.
Delete