These savory breakfast egg cups are a delightful way to start your day, combining crispy bread, creamy eggs, and flavorful toppings.
Cook the bacon in a skillet over medium heat until crispy, then drain on paper towels and crumble.
Cooking the bacon until crispy ensures it adds a delightful crunch to the egg cups.
Preheat your oven to 375°F (190°C) and grease the muffin tin.
Greasing the muffin tin prevents the bread from sticking and makes cleanup easier.
Flatten each slice of bread with a rolling pin and brush with a mixture of melted butter and maple syrup.
Flattening the bread helps it fit neatly into the muffin tin, creating a perfect cup shape.
Line each muffin cup with a slice of prepared bread and bake for 3-5 minutes until slightly crisp.
Pre-baking the bread cups ensures they hold their shape when the eggs are added.
Sprinkle crumbled bacon into each bread cup, then crack an egg into each cup.
Cracking the eggs carefully prevents breaking the yolks, creating a visually appealing dish.
Top each egg with a tablespoon of heavy cream and shredded cheddar cheese.
Adding cream and cheese enhances the richness and flavor of the egg cups.
Bake in the oven for 10-14 minutes until the egg whites are set to your liking.
Adjust the baking time based on your preference for runny or firm egg yolks.
Serve the egg cups warm and enjoy your delicious breakfast.
Garnish with fresh herbs like parsley or chives for an added touch of color and flavor.
