These have to be one of the easiest recipes to whip up for the family. Mini bacon and egg toast cups can be eaten cold or hot and they’re great to put in school lunches, to take away¬†for picnics, or for snacks and light dinner options.
My kids really love them, along with my husband. I like to make mini versions, using mini muffin¬†trays, as they’re the perfect size for my little ones to eat on the go.
The other great thing about this bacon and egg toast cups recipe is that once you know the basic version, it’s easy to change it up and add different ingredients.
Mini bacon and egg toast cups
You will need
12 slices of bread
2 rashes of crispy bacon fried¬†and diced
1 Tbsp milk
Salt and pepper to taste
1/2 cup grated smokey cheese
A handful of chives to sprinkle on top
Preheat oven to 180C/350F and prepare your mini muffin tray by lightly oiling it.
Using a round cutter cut your bread into rounds and place the bread rounds in the prepared muffin trays.
For best results lightly bake off the bread for about 4 minutes so it’s just lightly coloured. This will stop the bread from going soggy when you pour the egg mixture in. Set aside to cool.
Fry the bacon so it’s crispy, then let it cool on kitchen paper before dicing.
In a seperate bowl whisk together the 2 eggs, milk, and salt and pepper and set aside.
Sprinkle bacon over the bottom of the lightly baked bread cups.
Using a large spoon, scoop the egg mixture evenly among the bread cups.
Sprinkle a little grated cheese and chives on top.
Bake¬†for a further 12 – 15 minutes until the edges are nice and crispy, and the egg is just set.
Optional fillings you can add to the egg mixture include:¬†tomato, onions, ham, spinach, kale, feta, capers, corn and peas. Anything you might add to an omelette really.
This is such an easy recipe to make with your kids, so see what you and your children come up with. Getting them involved, and taking ownership for making their own snack food, is really empowering!