Who needs bread for breakfast when you’ve got these?
Let the record show that I do love bread. I bake a few loaves each week for my family and it’s one of the most pleasurable activities I undertake in my kitchen. That doesn’t mean I don’t understand people who choose not to eat bread, for whatever reason. The popularity of gluten-free meals is precisely why I came up with this little breakfast beauty. These breadless baked eggs are so easy to make and ever so cute to serve. I find two per person is an appropriate portion, though I think my husband would have happily wolfed down four or five.
- 6 strips bacon
- 2 sweet red or green peppers
- 6 eggs
- Salt and pepper
- Chopped chives or green onions, to garnish
- Preheat oven to 400F.
- Form bacon slices into circles, overlapping slightly, and place each one into a compartment of a muffin pan.
- Cut peppers into circles the same size as the bottom of each muffin pan compartment. Place one piece of pepper in the bottom, fitting it inside the circular bacon strip.
- Bake for 12 – 14 minutes, until bacon looks to be about 75% cooked. Check pan several times and use two forks to press bacon back to the edges of the muffin pan compartments, if needed.
- NOTE that you can prepare bacon cups to this point then refrigerate overnight in the muffin pan. Before adding eggs, re-warm pan with bacon in preheated oven for 2 – 3 minutes.
- Crack eggs, one at a time, into a small bowl then tip each egg into one compartment of the muffin pan, making sure the yolk is inside the bacon circle. Some of the white may sneak out; this is okay.
- Return pan to oven and bake 10 minutes more for slightly runny yolks; 12 minutes for firm yolks.
- Remove from oven and run a knife (an offset spatula is great if you have one) around each compartment to loosen the bacon and eggs. Carefully lift out of pan, being sure to include peppers.
- Garnish with chopped chives or green onions and a bit of salt and pepper and serve hot
Makes 6 bacon and egg bites.
Could u make thes with chopped up peppers in the bottom, instead of a whole piece of pepper?
I’m sure you could – I was trying to make a ‘cup’ shape to hold the egg but I don’t see why a generous layer of chopped peppers wouldn’t work. Please let me know if you try it!
Your work should be an inspiration for all those souls who spend (and waste) their hard-earned money dining out when they cold be enjoying delicious meals at home for a fraction of the price.
That is a big part of what motivates me, for sure. Save your hard-earned money for memorable things like travel (and tipping those who serve you while you travel!)
You are such an inspiration!! Love your zest for coking and for life!! Elaine Charron, Shepherd’s Fashions
Oh my gosh – what an enormous compliment from someone whom I admire greatly – thank you so much!!! Xox