How to make eggs and bacon cup recipe

Need a unique way to serve guests for a breakfast buffet?  Try this Egg and Bacon Cups recipe. Hard boil eggs stand vertically with 1/3 of the egg sliced off and filled with deviled egg filling and topped with the third of the egg slice, the egg sits in a pre baked bacon cup.  Perfect and fun presentation for special brunch buffets or Saturday morning family breakfast. For this recipe you will need two mini muffin baking pans.

How to Make these Egg and Bacon Cups

Whether you like bacon in strips or as a cup, you can decide.  However, this bacon cup is fun to make.  Making this cup starts with medium thick bacon slices.  To thin will burn to fast and too thick will not get done.  Turn over a mini muffin baking pan and spray with cooking spray. Place on a baking sheet lined with parchment paper. Preheat oven to 400 while you create the cups.

Making the Bacon 

Cut bacon slice in half, place or wrap bacon piece around the back side of the mini muffin baking pan.  Wrap bacon piece around the base of the cup. Cover entire cup with bacon.  Place a second mini baking pan on top of the wrapped cups to keep bacon in the correct shape during baking. Be sure to lightly spray second pan with cooking spray. Place pans on baking sheet lined with parchment to catch bacon grease.

Tip:  If you want to use a regular sized cupcake pan, you can, just be aware you will be using more bacon than recipe indicates.

Tip #2: It helps to chill the wrapped bacon pan for 15 minutes before baking if you have time.  Chilling will solidify the bacon fat so it won’t fall off or shrink from the pan.

Bake cups at 400 until bacon is crisp about 15-25 minutes.  Watch carefully.  If necessary remove the upper pan at 15 minutes to finish baking.

* the key to perfect cups are medium sliced good quality bacon. This takes some practice to get perfect cups.  Make these ahead for any parties and store in refrigerator.  Reheat when ready to serve.

Can’t have bacon without Eggs, How to Make the Eggs

If you haven’t cooked your eggs be sure to do so and allow eggs to cool.  Next, peel and slice 1/3 off the top of the vertical pointed end of egg, reserve for this will be the lid you add back on. Then cut a small sliver off the bottom of the egg to stand level.

In a food processing bowl fitted with steel blade, add 3 hard boiled egg yolks, and rest of filling ingredients.  Process until creamy. Fill a disposable pastry bag fitted with tip # 32 shell with filling.  Pipe filling on top of the cut standing egg.  You will pipe about a teaspoon or so. Replace the 1/3 slice of egg that was reserved on top of the piped filling. Garnish with dill sprig. Place eggs in bacon cup before serving guests.

Refrigerate leftovers immediately.  Also, fill eggs right before serving. To Refrigerate the filled eggs lightly spray plastic wrap with cooking spray before covering, covered eggs without spraying wrap will not present pretty… due to clinging of the wrap. If you don’t wrap these eggs, the filling will change and become hard.

* Eggs should not be served or left out of refrigeration over 1 hour. If using on a buffet, place an ice bath under the eggs to keep cool.

You’re guests will love these eggs with bacon cups. They are a bit time consuming so so make the bacon cups a day ahead and gently warm before serving in microwave 15 seconds. The eggs are hard boiled with creamy egg filling on the top.

How to make eggs and bacon cup recipe

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Eggs and Bacon Cups Recipe|Brunch

Cute for Brunch buffets.

Ingredients

Scale

216 ounce packages medium sliced bacon

12 hard boiled eggs, peeled and chilled

Egg Filling

3 hard boiled egg yolks

1/2 teaspoon Dijon mustard

1 tablespoon mayonnaise

1/2 teaspoon of honey

salt to taste if desired

Garnish: fresh dill sprigs

Instructions

  1. Lightly spray  back side of 2  mini muffin baking pans.
  2. Cut bacon slice in half. place or wrap bacon piece around the base of a mini muffin cup on the mini muffin pan. Cover the entire cup with bacon.
  3. Place a second mini muffin pan on top of the wrapped cups to keep bacon in the correct cup shape while baking. Place a baking sheet under the mini pans to capture any grease spillovers.
  4. Bake at 375 until bacon is crisp.  Watch carefully. If necessary remove the upper pan to finish baking once the cups are formed.
  5. * the key to perfect cups are medium sliced good quality bacon. This takes some practice to get perfect cups.  Make these ahead for any parties and store in refrigerator.  Reheat when ready to serve.

Assemble Bacon and Eggs

  1. Cut 1/3 slice off top of vertical hard boiled egg, set aside.
  2. Cut small sliver off bottom of egg to stand level.
  3. Mix egg filling in small bowl or food processor,
  4. Place filling in pastry or disposable bag fitted with tip #32.
  5. Pipe filling on top of the cut standing egg. Replace 1/3 slice of egg on top of the egg filling. Garnish with dill sprig.
  6. Serve bacon cups with the hard boiled eggs. .

Refrigerate leftovers immediately.  Also, fill eggs right before serving. Refrigerating the filled eggs that are covered with plastic wrap will not present pretty… due to clinging of the wrap. If you don’t wrap these eggs, the filling will change and become hard.

* Eggs should not be served or left out of refrigeration over 1 hour. If using on a buffet, place an ice bath under the eggs to keep cool.

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This dish was made for a Back to School brunch for teachers and featured in VIP Seen Magazine.

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