Lil Breakfast Eggies Bacon Recipe

Preheat and prepare tin

Preheat oven to 180°C (350°F). Lightly grease a 6-cup muffin tin with cooking spray, or line with silicone muffin liners.

Cook and chop bacon

If bacon is not already cooked, cook 4 slices in a skillet over medium heat until crisp (about 6–8 minutes), drain on paper towels and chop into small pieces. If using pre-cooked bacon, just chop into small pieces.

Whisk eggs

In a medium bowl, crack 6 large eggs. Add 1 tablespoon whole milk, 1 teaspoon salt and 1 teaspoon black pepper. Whisk until fully combined and slightly frothy (about 20–30 seconds).

Assemble egg cups

Evenly divide the chopped bacon among the 6 prepared muffin cups (about 1 piece per cup). Sprinkle shredded cheddar cheese (total 1 cup) evenly over the bacon, then pour the whisked egg mixture into each cup, filling about 3/4 full to allow for expansion.

Bake

Bake in the preheated oven for 15–18 minutes, or until the egg cups are set in the center and lightly golden on top. A toothpick inserted into the center should come out mostly clean.

Cool and remove

Let the egg cups cool in the tin for 3–5 minutes, then run a small knife around the edges and gently lift each out onto a wire rack or plate. Cooling briefly helps them keep their shape and makes them easy for kids to handle.

Sprinkle each egg cup with a pinch of chopped chives or parsley (about 1 tablespoon total) if using. Serve warm with small ramelets of ketchup or mild salsa for dipping (about 2 tablespoons per serving).

To store: refrigerate leftover egg cups in an airtight container for up to 3 days. Reheat in a 175°C (350°F) oven for 8–10 minutes or microwave a single egg cup for 30–45 seconds until warmed through.