bacon and egg cups with cremini mushrooms

I knew immediately when I saw this post on Joanne’s amazing blog, Fifteen Spatulas, that I would be making mini bacon and egg cups. After all, it’s got three of my favorite things – bacon, eggs, and cheese. The beauty of a recipe like this one is that it can be easily customized to our own particular tastes.  The eggs can be cooked over easy, medium, or even scrambled. There are many varieties of cheeses that would work well.  Proscuitto may be substituted for the bacon.  You see, the possibilities are endless.  For my version, I added some crimini mushrooms that I sautéed in butter with a little garlic and chives.  For the bread on the bottom, I cut rounds from a couple of slices of buttermilk bread.

Bacon and Egg Cups with Cremini Mushrooms
Yields 4 servings

Ingredients:
4 slices bacon
1/2 tablespoon butter
2 cloves garlic, minced
1/2 cup cremini mushrooms, small diced
1 tablespoon chives, finely chopped
2 slices of bread (I used buttermilk bread from Trader Joes)
2 tablespoon grated cheddar cheese (I used English cheddar)
4 eggs
salt and pepper

Method:
Preheat the oven to 400 degrees F.

Partially cook the bacon in a skillet, until they are a little more than halfway done, turning once.  For the bacon to be crispy in the final stage, it must be cooked for about 10-12 minutes, but still be pliable to wrap around the inside of the muffin tin.  Set aside to cool.

In a small sauté pan, melt butter and add the garlic.  Once the garlic is browned, add the mushrooms and cook until softened.  Add the chives. Set aside.

Use a cutter to cut four little rounds of bread, just big enough to fill the bottom of the muffin tin. Wrap the parcooked bacon around the inside of the muffin tin.  Push the bread gently down into the muffin tin, securing the bacon in place.  Divide the sautéed mushrooms and cheese evenly between the four cups.  Crack an egg into each of the cups.  Season with salt and pepper.  Bake for approximately 15 minutes (for a runny yolk) or longer, depending on desired doneness of the egg.

Garnish with a little more sautéed mushrooms and chives.

Adapted from a recipe by Joanne at Fifteen Spatulas

P.S.  Make sure you check out Fifteen Spatulas, for great recipes, awesome food photography, and video tutorials!  It’s one of my favorite blogs.

© Daisy’s World. All rights reserved. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Daisy’s World with appropriate and specific direction to the original content.

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17 thoughts on “bacon and egg cups with cremini mushrooms

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  4. I must agree, this looks absolutely delicious and would make a very elegant presentation on a tray, for guests. How about using English muffins at the bottom? Do you think that would come out right if perhaps they are toasted first?

  5. YAY!!!!!!!!!!!!! You totally made my day!!!!! hehehehehe. I love your twists…crimini mushrooms would be great! I agree prosciutto would also be awesome. So many possibilities!!!!

  6. Oh boy. My boyfriend, who is always trying to get me to include more bacon in recipes I post, is going to LOVE these. Gorgeous. Thanks!
    Katherine (www.eggton.com)

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