Bacon Egg Cheese Breakfast Cups Food

BACON, EGGS, AND CHEESE BREAKFAST CUPS

Steps:

• Preheat your oven to 350 degrees F and spray your muffin tin with non-stick cooking spray. You want to get good coverage of the spray inside of each of the muffin cups so everything comes out nice and easy later on.
• Open up your package of crescent rolls and divide the dough into triangles. It's easiest to just lay them out on a piece of wax paper.
• Take one triangle and place the widest part of it on the bottom of a muffin cup. A tail of dough should be hanging out the side.
• Take a sharp knife and cut off the "tail" of the dough. Then use it to line the part of the muffin cup that isn't already covered in dough.
• Repeat this process for the remaining muffin cups. Then, put the muffin tin in the refrigerator to chill while you prepare the filling.Place your bacon on a microwave safe plate and cook in the microwave for 3 minutes-turn the plate-2 more minutes. (You could also cook it on the stove but this method is faster and you don't have to worry about watching it in a pan).
• For 6 breakfast cups you only need 3 pieces of bacon-I made extra.
• Crack your 5 eggs into a bowl. Add 1/4 cup milk and scramble the yolks using a fork or wire whisk. Then, add salt and pepper to taste.
• Put your egg mixture into a pan and cook over medium-low heat for approximately 5-8 minutes, salt and pepper to taste.
• You want the eggs to be firm but slightly runny. The eggs will finish cooking later in the oven.
• Take your muffin tin out of the fridge and spoon the scrambled eggs into each cup. (As you can see from the glare on the pan I used lots of non-stick spray!)
• Take your cooked bacon out of the microwave and crumble pieces on top of the eggs.
• Top the eggs and bacon with some shredded cheese.
• Place the breakfast cups into the pre-heated oven and cook for 15 minutes or until the edges of the crescent rolls are golden brown and the cheese is melted.
• Once the cups are finished, remove from the oven and run a sharp knife around the edges of each muffin cup.

KETO CHEESY BACON AND EGG CUPS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with foil.
• Place slices of bacon on the prepared baking sheet.
• Place bacon in the preheated oven and bake until partially cooked, but still pliable, about 8 minutes. Remove from the oven, and reduce temperature to 350 degrees F (180 degrees C). Let bacon rest until cool enough to handle.
• Spray 6 cups of a muffin pan with cooking spray.
• Whisk eggs together in a medium bowl. Wrap a slice of bacon around the inside of each prepared muffin cup. Divide Cheddar cheese amongst the 6 muffin cups and top with beaten egg.
• Bake in the oven until eggs are set, 13 to 15 minutes.

BACON EGG AND CHEESE BREAKFAST CUPS

Steps:

• Preheat oven to 350°F (176°C).Line a microwave-safe dinner plate with paper towel. Lay the bacon strips side-by-side on the plate. Cover with another paper towel. Microwave on high for 4-6 minutes. Set aside and crumble when cool.
• Meanwhile, crack eggs into a medium glass or ceramic bowl or into the bowl of an electric stand mixer. Add ricotta and mix at high speed for 2-3 minutes. Stir in cheddar cheese, green onion, crumbled bacon and salt. Stir until well-blended and cheddar cheese is well-distributed.
• Spray the cups of a 12-cup muffin pan with cooking spray. Ladle or pour egg mixture into each cup. Fill each cup to the top with the mixture.Fill the bottom of a broiler pan or shallow baking pan halfway with water. Make sure you choose a pan that is large enough so that your muffin pan can fit inside. Place your muffin pan inside the baking pan. The water only needs to be high enough to cover the entire bottom of each muffin cup. You do not want water to spill over the top and into your egg mixture.
• Bake in the water bath for 35-40 minutes. For more even baking, turn the pans around after about 20 minutes of baking. The egg cups are done when the centers are set. Remove muffin pan from the oven and water bath. Allow to cool in pan on a wire rack. Once cool, you can use a knife the loosen the sides of each egg cup and remove them from the pan.

BACON, EGG, & CHEESE BREAKFAST CUPS

Steps:

• 1. Step 1: Preheat your oven to 350 degrees and spray your muffin tin with non-stick cooking spray. You want to get good coverage of the spray inside of each of the muffin cups so everything comes out nice and easy later on.
• 2. Step 2: Open up your package of crescent rolls and divide the dough into triangles. It's easiest to just lay them out on a piece of wax paper.
• 3. Step 3: Take one triangle and place the widest part of it on the bottom of a muffin cup. A tail of dough should be hanging out the side.
• 4. Step 4: Take a sharp knife and cut off the "tail" of the dough. Then use it to line the part of the muffin cup that isn't already covered in dough. Repeat this process for the remaining muffin cups. Then, put the muffin tin in the refrigerator to chill while you prepare the filling.
• 5. Step 5: Place your bacon on a microwave safe plate and cook in the microwave for 3 minutes-turn the plate-2 more minutes. (You could also cook it on the stove but this method is faster and you don't have to worry about watching it in a pan).
• 6. For 6 breakfast cups you only need 3 pieces of bacon. Extra bacon is never a bad thing in my opinion. Step 6: Crack your 5 eggs into a bowl. Add 1/4 cup milk and scramble the yolks using a fork or wire whisk. Then, add salt and pepper to taste.
• 7. Step 7: Put your egg mixture into a pan and cook over medium-low heat for approximately 5-8 minutes. U want the eggs to be firm but slightly runny. The eggs will finish cooking later in the oven.
• 8. Step 8: Take your muffin tin out of the fridge and spoon the scrambled eggs into each cup. (As you can see from the glare on the pan I used lots of non-stick spray!)
• 9. Step 9: Take your cooked bacon out of the microwave and crumble pieces on top of the eggs.
• 10. Step 10: Top the eggs and bacon with some shredded cheese.
• 11. Step 11: Place the breakfast cups into the pre-heated oven and cook for 15 minutes or until the edges of the crescent rolls are golden brown and the cheese is melted.
• 12. Step 12: Once the cups are finished, remove from the oven and run a sharp knife around the edges of each muffin cup. ENJOY!!

BACON EGG AND CHEESE BISCUIT CUPS

Steps:

• Preheat the oven to 400.
• Whisk together the eggs and milk. Season with salt and pepper to taste and set aside.
• Roll out each biscuit until it is a little bigger then your muffin tin cup. Grease each cup with cooking spray and press the biscuits into each cup. Be sure to push biscuit all the way down and to the sides of the cup.
• Divide cheese evenly amoung the biscuit cups.
• Pour the egg mixture into each cup. Fill ONLY half way! They will look empty but be sure to resist the urge to fill - the biscuits puff and you will have a mess!
• Sprinkle with the bacon pieces.
• Bake for 10-12 min, or until the bisuits are golden and the eggs are set.
• Use a butter knife to loosen from the pan and serve warm.

BACON BREAKFAST CUPS

Steps:

• Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp., Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains., Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley.

BACON EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the slices of bacon in the muffin tin, wrapping in a circle.
• Bake the bacon for 10 minutes.
• Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
• Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
• Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
• Enjoy!

BACON AND EGG CUPS

Steps:

• Preheat oven to 350 degrees.
• Pre- Cook Bacon for 5-10 minutes.
• Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
• Crack one egg into each hole.
• Sprinkle with salt and pepper and cheese if desired.
• Bake at 350 degrees for 20 minutes or until the egg is the doneness you like.
• These bacon and egg cups should pop right out of the pan.

BACON, EGG AND CHEESE TOAST CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Divide the bacon slices among 2 large skillets. Cook in a single layer over medium-low heat, flipping once and draining the rendered fat as needed, until the bacon is almost fully cooked but still pliable enough to bend, 5 to 7 minutes. Drain the bacon on a paper towel-lined plate and set aside.
• Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll each sheet with a rolling pin to seal together any folds..
• Using a sharp knife, cut each sheet into 9 equal squares. Place 1 puff pastry square in each cup of a 12-cup muffin pan, pressing it firmly into the bottom and sides and letting the edges hang over the cup. (Reserve and freeze the 6 leftover squares for another use.)
• Place 1 of the bacon strips in each puff pastry cup, letting the ends stick out.
• In a large bowl, whisk together the eggs with the milk and a pinch each of salt and pepper.
• Divide the cheese among the puff pastry cups, followed by the egg mixture.
• Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes. Let cool in the pan for 5 minutes then loosen the pastry cups around the edges with a paring or butter knife.
• Sprinkle the egg cups with the chives and serve immediately.

BACON, EGG, AND CHEESE BREAKFAST BOMBS

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon slices on paper towels.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
• Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in eggs; cook, stirring often with a spatula, until soft and fluffy, 3 to 5 minutes. Transfer to a plate to cool. Season with salt and pepper.
• Remove cinnamon rolls from the packaging. Stand each roll on its side and press down into a rectangle, trapping the cinnamon sugar layers. Roll each rectangle into a thin 6-inch circle.
• Spread 1 tablespoon cream cheese over each circle of dough. Layer 1/4 cup scrambled egg, 1/4 cup Cheddar cheese, and 1 tablespoon bacon pieces on top. Bring dough up and over the filling, pinching edges together to enclose filling completely.
• Place rolls seam-side down in the prepared pie plate.
• Heat remaining 1 tablespoon butter in a small microwave-safe bowl until melted, about 10 seconds. Brush over rolls. Season with salt and pepper.
• Bake in the preheated oven, rotating halfway, until rolls are a deep golden brown, 20 to 22 minutes. Transfer pie plate to a wire rack; let rolls cool for 15 minutes before serving.