I love bacon. I like it in almost all forms. And the favorite time I love to enjoy bacon is in the morning with my breakfast. I’ve seen this particular incarnation of breakfast bouncing around the internet and decided to give it a try myself. The main thing that makes this different than your typical breakfast is the way you prepare the eggs.
I’ve titled this Gluten Free because you can use 100% corn tortillas in this recipe and make it so. I did both in the process of experimenting. I think breakfast is one of my favorite meals to make. From bagel sandwiches to omelettes, to these little egg cups, I love it all.
So I looked at a few other recipes and processes, and took a bit from each and made my own to try. Well here goes…
BACON EGG BREAKFAST CUPS
- Eggs – As much as you want to eat, one per cup
- Bacon – As much as you want to eat, one or 2 per cup
- Tomatoes – Cherry, sliced in half or slices of large tomato
- Avacado – Sliced
- Tortillas (corn if you want gluten free)
- Olive oil spray
- Muffin tins, or Ramekins and a cookie sheet
- Coat pans and/or Ramekins with olive oil spray or another cooking spray. This is so the food doesn’t stick.
- Heat oven to 350 degrees.
- Begin cooking bacon.
- Lay your tortillas on a cutting board. Using a cup or tiny Tupperware that is about the same width as the base of your cups, cut out some tortilla rounds.
- Place your cut out tortilla rounds in the bottom of the cups. The reason I did this was that I wanted the bottom of the cup to be stable and also not stick to the bottom. Since this was the first time I had done this wasn’t really sure how they would fare.
- Gently crack your eggs into the cups. Try not to break the yolk, but if you do, don’t worry, it’s not the end of the world.
(In hindsight, I would do this step after step 7, so REVERSE THEM…)
- Make a ring around the egg with a piece of bacon, former a border or outside ring to your cup. Next time I’ll do this part in the cup first, then do the egg. Also, feel free to use 2 pieces of bacon if you need in order to get a completely solid ring around the egg.
- Pop these in the oven at 350 degrees for around 10-15 minutes. I just eyed the jiggle of the egg until I was happy. Your goal should be to keep a soft yolk, but get most of the white cooked up thoroughly.
- While the eggs are cooking, slice up your tomatoes, avocado and arugula.
- Remove your egg cups from the oven when you feel they are done enough.
- Remove eggs from cups by using a butter knife and spoon to scoop them out. Separate the egg from the cup by digging your knife around the edges. Then use the spoon to scoop underneath the cup and lift the egg out. It should come out pretty smoothly. Be sure to get the tortilla portion also. (I’ve used the cup method of cooking eggs since and did not need the tortilla to scoop or maintain a solid egg. It’s fine with enough oil spray)
- Assemble eggs and tortilla onto a plate.
- Add on the rest of your goodies and drizzle on some of your favorite Mexican hot sauce.
Tapatio is great, or one of our new favorites is KGWan’s hot sauce made locally in San Francisco Bay.
We would love to hear your take on these fun little breakfast cups. If you have any experiences or feedback, let us know!
Thanks for stopping in.
I would say that bacon has jumped the shark, but I don’t think that’s possible. Can bacon’s popularity ever begin to go downhill after reaching such trendy peaks as it has in the last few years? I guess you’ll just see less odd incarnations of bacon, such as bacon flavored lotion and toothpaste, but we’ll probably never see eating bacon drop in popularity. BACON IS TOO DELICIOUS. I put this in all caps because: 1. I’m yelling, and 2. It means it’s more important.
So, if you have guessed by now, this blog is about something with bacon on it. This year for Thanksgiving we were the hosts for the first time as a married couple. Some of our guests had dairy, gluten and egg allergies, so we did our best to make them feel welcome and cooked some foods they could eat. I’ve been dabbling with these sort of recipes for a bit now, so I always enjoy the challenge.
As an appetizer I decided to make Bacon Wrapped Jalapenos stuffed with a non dairy cream spread, which I typically stuff with cream cheese. I had planned to use Tofutti which Trader Joe’s normally has, but they replaced it with a nameless Non-Dairy Spread cream cheese, so this is my recipe using that.
- 10-15 Larger Jalapenos
- 2 Packs of Bacon (thinner is better for wrapping, either applewood or maple)
- Trader Joe’s Non-Dairy Spread (or cream cheese if you can eat it)
- Lemon Pepper (optional)
- Rinse off jalapenos thoroughly.
- Preheat oven to 375 degrees.
- Trim off stems of jalapenos and begin slicing them in half the long way. Remove all the seeds as well. (Protip, wear some rubber gloves and you will not have to worry about rubbing your eyes later)
- Take a spoon or butter knife and begin spreading the cream cheese spread inside the shell of the Jalapenos. You can fill it up as much as you want, but make sure to not go over the top of the peppers.
- Once you have a sheet of stuffed peppers you can begin wrapping them with bacon. Take one piece of bacon and start wrapping on one end of the pepper and cover down to the end of the pepper and fold up and over to cover the cut off end from spilling out all of the cream. (this wrapping picture is from another day, notice the real cream cheese box?)
- Then assemble them all on a foil covered cookie sheet, one with a lip, or a deep casserole dish. You will have some bacon grease runoff to deal with.
- Place the peppers in the oven for 30-45 minutes until your bacon is as crispy as you want it to be.
- Remove them from the oven and then remove them from the tray immediately and place them on paper towels or something else to let the excess grease drip off.
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