Bacon and Pancake Egg Cups

It’s a new twist on my prosciutto egg cups recipe! Thanks to a recent pancake kick, I’ve been looking for non-traditional ways to pair them with eggs. Why not put a new spin on that pancakes, bacon and eggs combo? Look out, Denny’s – we may have found a new grand slam (featuring buttery syrup from The Maple Guild!)

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Bacon Pancake cup recipe

Ingredients:

  • 1 cup pancake batter (I used boxed batter mix to keep it quick)
  • 4 strips of bacon (uncooked)
  • 4 eggs
  • Seasoning of your choice (I used parsley and a Tuscan spice mix)
  • Maple syrup (I use this one)

Estim. Prep & Cooking Time: 30 mins.

Steps:

  • Preheat oven to 400 degrees Fahrenheit.
  • Prepare pancake batter according to box instructions (1 cup of batter mix took about 3/4 cup water for the box mix I used).
  • Grease a frying pan or skillet and heat on medium.
  • Scoop some pancake batter onto the pan in order to start making the first pancake. Use enough batter that the pancake only expands to be about 4 inches in diameter.
  • Use this method to make 4 pancakes total. Be sure not to overcook them, as they’ll be baked in the oven, too.
  • When the pancakes are finished, lightly coat 4 sections of a muffin tin with baking spray.
  • Wrap each uncooked strip of bacon around the sides of four separate muffin tin sections. It’s okay if the bacon overlaps on itself.
  • Cut or pull each pancake apart in half to create semi-circles. Fold one semi-circle into each muffin tin section, with the round side up.
  • Use the other half of each pancake to create a thin pancake layer at the bottom of each muffin tin section. To do this, I pulled them apart into smaller pieces to cover wherever the bottom of the muffin tin section was showing. This may not require the entire second half of each pancake.
  • Crack an egg into each bacon cup, and then season however you’d like. I used a Tuscan spice mix.
  • Place the muffin tin in the oven, and set a timer for 20 minutes. Check on the cups after 15 minutes. I usually let them go the full 20 so the egg whites set but the yolks still move around when you wiggle the muffin tin.
  • Let cool for a few minutes, then remove each bacon cup from the muffin using a ladle or your hands. I use a knife to loosen the edges first.
  • Top with a little parsley if you’d like, and then drizzle with maple syrup!
  • Take pictures of your bite-sized breakfast. Tag me for a chance to be featured in the Yolk Lover’s Guide. Dig in.

 

2 Comments Add yours

  1. LB says:

    Perfectly complete hand-held breakfast. I love it!

    Like

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