These individual breakfast cups are fashioned from a strip of bacon, then filled with toasted English muffin cubes and Jarlsberg cheese and topped with an egg.

Baked Bacon, Egg and Cheese Cups

Toasted cubes of English muffin, a touch of cream and shredded Jarlsberg cheese combine with bacon and eggs to create an elegant presentation for a company brunch.

The recipe takes very little effort, and when served with sautéed potatoes and fresh spinach, it really is a satisfying meal.

Baked Bacon, Egg and Cheese Cups

Baked Bacon, Egg and Cheese Cups

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These individual breakfast cups are fashioned from a strip of bacon, then filled with toasted English muffin cubes and Jarlsberg cheese and topped with an egg.

Ingredients

  • 6 slices thick cut bacon
  • 2 tablespoons butter
  • 2 to 3 small shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 sprigs thyme, leaves removed
  • Salt and freshly ground black pepper
  • 1-1/2 English muffins, cubed
  • 3/4 cup Jarlsberg cheese, finely shredded
  • 6 teaspoons half-and-half
  • 6 eggs

Instructions

  1. Preheat the oven to 375°F.
  2. Line a baking sheet with foil, spray with nonstick spray and arrange the bacon in a single layer. Bake until the bacon is cooked, but not crispy, 6 to 10 minutes. It is important that the bacon is still pliable enough to wrap the inside of the muffin tins without breaking.
  3. While the bacon cooks, heat the butter in a pan over medium heat. Add the shallots, garlic and thyme and cook until the shallots are soft and fragrant, about 3 minutes. Add the English muffin cubes, season with salt and pepper and cook, tossing continually with a spatula until the muffin cubes are lightly toasted.
  4. Spray a muffin pan with nonstick spray and spiral wrap one slice of the bacon inside each of 6 cups. Divide the English muffin mixture between the cups and top each with about 2 tablespoons of the shredded Jarlsberg. Press down on the mixture with the back of a spoon to make room for the eggs, then drizzle 1 teaspoon of half-and-half over each cup.
  5. Crack one egg on top of the cheese layer, being careful not to break the yolk. Season with a pinch of salt and pepper and place the muffin pan on a baking sheet. Bake for 15 minutes. Allow the cups to cool in the pan for several minutes before carefully transferring them to a plate.
  6. Serve over fresh baby spinach leaves alongside sautéed potatoes.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 277 Total Fat: 18g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 224mg Sodium: 453mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 16g
Note: Nutrition information is estimated and may vary from your actual results.