It’s been a long week. We just got back from a great vacation in California last week, which was one of the most relaxing weeks I’ve had in a long time. Rest was a huge priority, and we definitely got enough of it. We also attended a good friend’s wedding, which was beautiful, and spent time with family and friends. Coming back from vacation is hard – especially getting ourselves back into the office, but I’m glad to be back in the swing of things, especially getting back into the kitchen. It felt strange to spend a whole week not cooking at all. I found I missed my kitchen, missed the feel of a knife in my hand and the gentle clack of the knife hitting the cutting board as I slice vegetables. And I missed cooking Saturday brunch.
If you’ve read some of my previous posts, you probably know by now that my husband and I love brunch, especially when brunch involves bacon and eggs. I’m always looking for new recipes to try for brunch, and when I spied Heidi’s baked egg cups a few months ago, they stayed in the back of my mind, and I finally made them today. I changed the recipe a bit – using slices of whole wheat bread instead of pita, added bacon, and baked the bread a bit before filling the cups.
These were so cute, and were so easy to make. My regret is turning my head away from them a bit too long, so the yolks weren’t quite as runny as I prefer them. I think a minute less in the oven would have been perfect, but it’s really a matter of preference. These can probably be changed up quite a bit too, using different fillings. I kept it simple – a layer of cooked, crumbled bacon on the bottom, an egg cracked on top, and then a sprinkling of grated gruyere cheese. Delicious and simple Saturday brunch.
Baked Egg and Bacon Bread Cups serves 2 for brunch
- 4 slices of whole wheat bread
- Unsalted butter
- 4 T cooked, chopped bacon
- 4 large eggs
- 4 T grated gruyere cheese (or any cheese of your choice)
- freshly ground black pepper
Preheat the oven to 375 degrees F.
Cut the crusts off the bread slices and butter them. Press the bread into 4 cups in a buttered muffin tin (standard-sized). Press the bread down, taking care not to create any holes, but you want to flatten the bread so that there is room for the filling.
Bake the bread cups for 5 minutes. Keeping the oven on, remove the pan from the oven and sprinkle 1 T of chopped bacon in each cup. Crack an egg on top of the bacon, then sprinkle 1 T cheese on top of the egg. Return the pan to the oven for about 11-13 minutes, depending on how done you want your egg (I had mine in for about 13 minutes, and while the yolks were not completely set, I would have wanted them just a bit more runny. Next time, I’ll probably take them out at about 12 minutes).
Lift each bread cup out (they should be toasty and easy to remove) and put on plates. Crack a bit of fresh pepper on each cup and serve.
What a great idea!! Looks like a version of a cupcake for breakfast!
Those look so good! Looks like a perfect item on a brunch menu
What a great idea! I also love eggs and toast and all things breakfasty. Will try this one for sure!
Hi Carmen,
I came across your blog at Cucina Bella and figured I’d stop by. The cookies at the top look absolutely delicious, and you have so many other nice pictures as well – they all make me very hungry!
Thanks for the great brunch recipe!
Viktoria
Where in CA did you visit?
OMG, that looks so good Carmen. I love your blog, I am going to add you to my blogroll. I just finished baking cupcakes for a baby shower today. Then when I will make those TWD chocolate chunkers in a bit. Whoo hoo.
What a pretty way to serve eggs! I’m definitely going to try this!
I’m wondering whether the eggs were at room temperature or straight out of the refrigerator? The reason I ask is that I’ve found that small differences really matter if you want runny yolks with fully cooked whites. For example, I make a 4:00 minute boiled egg every morning with a cold refrigerator egg. But last month, on vacation with family, it made a huge difference trying to soft boil a dozen eggs. I did it in two batches, six at a time, but still, some were in the water a few seconds longer than others, and the second batch was sitting at room temperature for about 5 minutes longer than the first batch. Everybody complained that their yolks had set. So the next day I shaved a mere 20 seconds off the cooking time and guess what? Yep, at least one person complained they were too runny!
well this is just brilliant! they’re a perfect little hand-held treat (if you don’t mind yolk running down your chin)(i certainly don’t).
I absolutely love this! So cute! I can’t wait to try it!
Glad youre back! Thought I’d tell you it works … the best one I have made this week – what a genial idea!!
What a great idea! These are so stinking cute and I bet they are quite tasty too!
Oh that’s cool
I’m from LA but I have family in SD..in Chula Vista. Glad you enjoyed yourself!
Welcome back from vacation! I love it when vacations turn out exactly like you want them to.
These are so cute! What a neat idea for a brunch recipe.
This sounds like an incredible, hearty breakfast
.
We would like to feature your baked bacon and egg bread cup recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks
You can view our blog here:
blog.keyingredient.com/
[...] Baked Egg and Bacon Bread Cups ~ Carmen Cooks [...]
I just found your blog from Lulu’s. This is such a fun recipe! I like how you used gruyere. I’m a huge egg fan; I just love them. I’m always looking for wonderful ways to enjoy eggs. This would be perfect to serve to guests as well!
I wandered to your blog from foodgawker…great pics! This is such a fun recipe…I’m definitely going to it out!
OH MY GOD!
These are the single greatest culinary creation I’ve ever!
Cate at Sweetnicks wasn’t kidding when she said that these were easy and good looking! I think I might make these tomorrow.
Yum!
Just in time for tomorrow morning! Thanks so much for this!
Made these Sunday morning – easy and delicious!