Bacon and Egg Breakfast Bites: Easy-to-Make Brunch Recipe

Start your morning with a burst of flavour with our delicious Bacon and Egg Breakfast Cups. Perfectly combining the rich, smoky goodness of crispy bacon with the creamy, golden perfection of eggs, these breakfast cups are a delightful way to kickstart your day.

Whether you’re preparing a leisurely weekend brunch or a quick weekday breakfast, these savoury delights are a crowd-pleaser that will have everyone asking for seconds.

With a simple yet impressive presentation, they’re as visually appealing as they are delicious. So, grab your muffin tin, fire up the oven, and let’s dive into the delectable world of breakfast bliss.

What are bacon and egg breakfast bites?

These bacon and egg breakfast bites have been a staple brunch recipe in our household for a good four or five years now. They are a bit novelty, bordering a tad silly because sure… you could just make a bacon and egg sarnie. But can you save a bacon and egg sarnie in the fridge to eat for a cheeky leftovers snack later? No.

Batch-make breakfast bites

With these breakfast cups you can make up a batch for later and they are awesome to take as a packed lunch or a picnic. We’ve also found that these breakfast bites are quite the hit with the kiddies in our family. Kid-friendly breakfast for the win!

What is in bacon and egg breakfast bites?

We make these tasty breakfast cups super-simple by just using sliced white bread, bacon and egg. Essentially these are like eggs wrapped in bacon. Top with a little salt and pepper for seasoning and then finish with sprinkle of chives.

Substitutions for breakfast/brunch bites

You could always get creative and adapt the recipe to suit your taste. We make these bacon and egg bites with no cheese. But this recipe also great with some grated cheese on top if you prefer. Perhaps swap out the bacon for chorizo or ham. This is such a versatile bacon and egg breakfast recipe!

Bacon and Egg Breakfast Cups (Serves 6)

Ingredients

6 rashers Streaky Bacon
1-2 tbsp Butter
4-6 slices Bread
6 Eggs
Salt and Pepper, for seasoning
Handful of Fresh Chives (optional)

Method

Preheat the oven to 180C (fan) whilst you fry the streaky bacon until just cooked. Set aside.
Melt the butter in the microwave, or in small pan on the cooker. Use a pastry brush to lightly grease the muffin tin.
Flatten each slice of bread using a rolling pin. Use a round cookie cutter to cut out 6 rounds of bread. Slice the rest of the bread into rectangles.
Press the rounds of bread into the greased muffin tin. Use the rectangle bread to make the sides. Press firmly to ensure there are no gaps.
Use one slice of bacon and gently push into the case so that is as flat to the bottom as possible with the ends poking out either side.
Crack the eggs into the middle of each muffin case. Season to taste with salt and pepper.
Bake in the oven for approx. 10 minutes or until the eggs are set.
Remove each cup carefully using a knife to loosen the sides. Sprinkle with chives and serve immediately.

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