Bacon and eggs breakfast cups are fun to make and even more fun to eat. They are pretty and festive, but since making them is relatively involved, they are suitable for a weekend breakfast or brunch.
I find that the best way to make them is in 4-oz ramekins, same size as muffin cups but ceramic and so there’s far less risk of them sticking to the pan.
- Olive oil cooking spray
- 8 strips uncured bacon
- 8 thin salami slices
- 8 eggs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Preheat your oven to 400 degrees F. Place eight 4-oz ramekins on a large baking sheet and spray them, bottom and sides, with olive oil spray.
- Partially cook the bacon: place two paper towels on a microwave-safe plate. Place four slices of bacon on top. Cover the bacon with two more paper towels (to prevent splatters). Microwave for 2 minutes. Repeat with the remaining slices. This renders some of the fat and will help the bacon crisp up faster when baking.
- Place a salami slice at the bottom of each ramekin. Wrap a bacon strip around the sides of the ramekin, forming a "cup." Break and egg into each ramekin. Sprinkle the eggs with salt and pepper.
- Bake until whites are set, 20-25 minutes. Remove from the oven, and carefully run a sharp knife around the edges of each cup to help loosen from the ramekin. Use a soup spoon to carefully lift each cup up from the ramekin, inserting the spoon beneath the salami slice.