Bacon and eggs cups is our third and final blog post covering our brunch suggestions for the festive holiday, features a recipe that is my fail-safe go to when I’m entertaining large numbers.
When making bacon and egg cups I like to line a large muffin tin with slices of streaky bacon or pancetta (this can be done the day before and left overnight in the fridge), before filling it with the cheesy egg mixture.
Ideal for feeding visiting family as both adults and children love to eat this light, almost souffle like, egg and bacon dish. For this recipe we’ve used Piggery Smokery’s pepperback fin streaky bacon, which has the perfect flavour combination when mixed with the egg.
Once out of the oven I like to serve 1-2 cups/muffins per person depending on how hungry everyone is, alongside a pile of hot buttery toast. Perfect breakfast/brunch for a cozy morning indoors this holiday, and all done in the one baking tray so a lot less washing up!