Friday, April 6, 2012

Bacon, Egg, and Cheese Cups

Most weekdays breakfast consists of a Greek yogurt and fruit or a very quick saute of vegetables to which I add an egg and an egg white for a frittata lite. On the weekends, I like to glam it up a bit, so I decided to make these simple bacon, egg, and cheese cups. They're quick and easy and reheat well.

Servings: 4 (3 PP each)
4 slices Canadian bacon
4 large eggs, lightly beaten
1/4 cup chopped cherry tomatoes
1/4 cup fat free croutons, crumbled
2 tbs shredded reduced fat cheese
1 sprig parsley or chervil

Preheat oven to 350 degrees.

Place 1 slice Canadian bacon in each of four 8-10 ounce custard cups. Pour eggs evenly into cups. Top evenly with chopped tomatoes, croutons, and cheese.

Place cups on a baking sheet and bake until eggs are just set, about 20 minutes. Garnish and serve.
These egg cups were not rocket science, but they were delicious and would be lovely at a brunch. I ate leftovers (a quick heat in the microwave) and enjoyed them just as much. While the slice of bacon makes a nice cup, when I make these again for "everyday" consumption, I'll chop the bacon just to make it easier to eat.


  1. will try this tomorrow ~ thanks for posting and sharing your idea... Love the trivet underneath your cups too... did you make it?

  2. They look really tasty! A very nice treat.

  3. That looks like a perfect Easter breakfast.

    All the best to you and yours.


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