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Photo of Bacon & egg breakfast cups by WW

Bacon & egg breakfast cups

1
Points® value
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
12
Difficulty
Easy
You’ll love the convenience of this savoury handheld breakfast. You can bake these cups ahead and keep them on hand for quick grab-and-go breakfasts; simply reheat in the microwave for 30 seconds to 1 minute. For easiest portability, bake the full 20 minutes to set the yolks fully; for looser yolks, you can bake for less time.

Ingredients

Cooking spray

4 spray(s)

Cooked Canadian bacon

12 slice(s)

Egg

12 large

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Grated Parmesan cheese

2 tbsp(s)

Grape tomatoes

¾ cup(s), chopped

Chives

1 tbsp(s), chopped

Instructions

  1. Preheat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
  2. Arrange 1 bacon slice in each muffin cup; if slices want to pop up, make a tear from the edge to the center and fit them down into the pan (they don’t need to be perfect). Crack 1 egg into each muffin cup; sprinkle the eggs evenly with the salt and black pepper. Sprinkle the cheese evenly over the eggs, then sprinkle the tomatoes evenly over the top.
  3. Bake until the eggs are set to your liking, 15 to 20 minutes. Sprinkle the chives evenly over the top.
  4. Serving size: 1 egg cup

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