My Rating: ★★★★★
Last Sunday I baked some egg and bacon muffins for my family. It’s a Martha Stewart recipe called Father’s Day Breakfast. I baked a second set that night for my bffs and I was happy with the positive feedback. This easy-to-make breakfast combo is great for breakfast and brunch.
- 3 tbsp butter, melted
- 6 slices white or wheat sandwich bread
- 6 bacon slices
- 6 small or medium-sized eggs
- salt and pepper to taste
- dried basil herbs (optional)
- Pastry brush
- Standard muffin baking cups/muffin pans/muffin tins
- 4 or 5 inch round cookie cutter
- Rolling pin
- Preheat oven to 375 degrees.
- Lightly butter 6 standard muffin cups using a pastry brush. Flatten bread slices slightly with a rolling pin. Make 6 rounds with a cookie cutter. Slice each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to the edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium heat for 4 minutes or until almost crisp (it will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt, pepper, and basil herbs.
- Bake until egg whites are just set or toasts turn brownish, 10 to 20 minutes.
- Run a small knife around cups to loosen toasts. Serve immediately.
You have to flatten each bread slice evenly, press it down securely into each muffin cup (to make more space), and make sure it comes up to the edge of the cup so the egg won’t overflow. I used Gardenia bread.
I don’t have a cookie cutter so I used a jar lid. 🙂
Use fresh eggs to prevent runny yolks and place bacon slices properly so they won’t break the yolks.
You may use uncured bacon slices straight from the meat shop if you’re on a budget but if you want more flavor, choose cured bacon in packs.
Poultry and basil go well together so I suggest you keep a bottle in your kitchen. Next time I’ll try the ham and cheese version. 🙂