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Bacon & Egg Cups! What's Your Ultimate Breakfast?

Posted by David Venable QVC 1396903875.233

Hello, foodies…

The recipe development meetings I have with the In the Kitchen with David team are some of my favorite meetings. We talk about food, more food, and oh yes, food! So when we landed on our “Do You Know the Muffin Pan” theme and were noodling over a breakfast recipe, muffins, naturally came to mind. We will have a muffin recipe later for you this month. But we were dreaming big. What if we took the ultimate breakfast—bacon and eggs—and put it in a muffin cup. Would it hold? Was a muffin pan big enough for such a big breakfast? Yes. And yes. Here’s my Bacon and Egg Cups recipe, start to finish.

Bacon and Egg Cups
Serves 6

Ingredients:

  • 6 slices bacon, sliced 1/4" thick, widthwise
  • 1 (20-oz) bag refrigerated shredded hash brown potatoes
  • 1/4 cup oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup shredded Swiss cheese
  • 12 large eggs
  • Additional salt and pepper, to taste

Directions:

Preheat the oven to 400°F.


In a small skillet, cook the bacon in a small skillet over medium heat until crisp.

While the bacon is cooking, toss together the hash browns, oil, 1 tsp salt, and 1/2 tsp pepper. Set aside. Remove the cooked bacon from its rendered fat, drain on a paper towel, and set aside.

Using a teaspoon, divide the rendered bacon fat among the 12 cups of a regular-size muffin pan. Spray the sides of each cup with cooking spray. Divide the potato mixture among the 12 cups and press slightly into the cups.

Bake the cups for 45 minutes, or until the bottoms of the hash browns are a dark golden brown, then remove from the oven.

 

Crumble the bacon pieces and divide evenly among the 12 potato cups. Divide 1/2 cup of the Swiss cheese evenly in each cup over the bacon.

 

Carefully crack an egg over each cup, being careful not to break the yolk, and top each egg with the remaining cheese.

 

Season each egg with additional salt and pepper.

Bake the cups for another 15 minutes, or until desired egg doneness. (If you like soft-cooked (runny) eggs, don’t exceed 15 minutes. If you like firmer, hard-cooked eggs, bake them longer.) When they’re finished baking, remove each egg cup by running a knife around the edge.

 

This recipe is prepared using the Cook’s Essentials® 12-Piece Cookware Set with Color Smart Nonstick (K37508).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

If you’re trying to tackle portion control, one cup would be plenty—you can have all the breakfast favorites you love without going overboard. But, if you're looking for a hearty breakfast—perhaps for Easter Sunday—I suggest serving two cups per person. Note that we didn’t specify a specific bacon type because you can’t go wrong here. If you like hickory-smoked, apple wood, or country bacon, use it. You could even use a blend of bacon (if you have a few open packages) to add to its deliciousness.

For today’s blog question, tell me what you consider an “ultimate” breakfast. Is it bacon and eggs? Is it pancakes and sausage? Stuffed French toast? A savory breakfast casserole? My ultimate breakfast is eggs and bacon—all mixed up in a bowl of grits! YUM! I’ll see you Wednesday for In the kitchen with David at 8pm ET.

Keep it flavorful!
—David

Blog Author Posts
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Zona hottie1396906040.553111 PostsRegistered 12/8/2012

Hi, David. My favorite ultimate breakfast is bacon and eggs with buttered toast and jelly or jam. Yum. I also like pancakes with bacon or sausage, waffles, and a western omelet. Being diabetic I need to watch the carbs, so pancakes or waffles are a treat every once in a while. See you Wednesday. Judy in Phoenix.

Pinkpenguin1396910113.58711 PostsRegistered 9/16/2008

Yum! Looks deeeelious :) I make these all the time on a Sunday to have quick breakfasts ready all week. I scramble my egg first and sometimes add peppers and onions.

puffinface1396911855.0611 PostsRegistered 8/9/2013

My ultimate breakfast is served every weekend by my wife. She makes biscuits, milk gravy (seasoned w/bacon grease), bacon, sausage, the fluffiest scrambled eggs this side of heaven, blackberry jelly, fresh butter (yes, real butter), coffee and sometimes grits. On special occasions my wife will add sliced cheddar cheese to the plates....oh so good with a hot biscuit! Yes, I am one lucky man. Even our little dog Henry looks forward to biscuits and gravy and will go and nudge my wife awake to get things going on Saturday mornings. Now, my father-in-law thought the ultimate breakfast was served with a platter of fresh sliced, vine ripened tomatoes.

Coasters1396914395.5578 PostsRegistered 10/2/2010

it would be nice if you told us how to adapt this recipe to the new wave oven!

goocharoo1396914419.09458 PostsRegistered 8/13/2006illinois

Hello Mr. V! Ed & I enjoy our Oat Nut French Toast bake(sugar free) OR Biscuits & Gravy with eggs or Ed makes whole wheat waffles or pancakes. As healthy as we can make them! CU then!

Jo Bean1396916085.3532 PostsRegistered 3/12/2014

Bacon & Egg cups have certainly hit the top of my list! Turkey Hash is also tops for me!

TriciaAC1396917598.4371 PostsRegistered 7/22/2012
I regularly make scrambled egg cups in a muffin tin. I put in spinach leaves, bacon bits, sausage crumbles, cheese, onion, green peppers or ham. The possibilities are endless... whatever you happen to have on hand. To make them even more friendly I use Egg Beaters.

Lois May1396956986.603155 PostsRegistered 2/13/2012

Hi David, Our favorite breakfast is eggs,bacon, potatoes and fried onions.I also love French Toast. Once in awhile I love Pancakes and Eggs. Lois May.

Bettijean1396991997.531 PostsRegistered 4/8/2014

My favorite breakfast is good 'ol bacon and eggs with toast and Elderberry jelly! When I was a child growing up in Pittsburgh, PA, on the week-end visits, my great-grandmother made homemade Elderberry jelly with the Elderberries we would pick on great-grandfather's farm. It was SO awesome to be able to know my great-grandparents!

castas1397056813.2031 PostsRegistered 4/9/2014

Hi David,

My favorite all time breakfast (before I was diagnosed with celiac disease) was my brother Todd's pancake. I say pancake because he would fill the entire pan with batter and that would be one pancake. He did that for me when our parents were not home and later did that for his daughters. My other favorite breakfast is taking cooked white rice, cooking it again in milk, and adding cinnamon sugar.

I just want to mention that my brother Todd passed away in 2001 and was an organ donor. The organ and tissue donations from one person can save over 60 people. This Friday is National Wear Blue and Green Day to recognize organ donation awareness. I will proudly be wearing blue and green on Friday and Saturday at a bake sale/fitness a thon to help raise money for Donate Life.

I hope you and Mary and the whole QVC family can join in the "Wear Blue and Green Day" fun!

love my da­vid1397085207.6290 PostsRegistered 6/13/2010

scrambled eggs, bacon, sausage gravy, biscuits, fried potatoes and onions with sliced tomatoes {#emotions_dlg.tt1} crystal

jibit1397091050.5514 PostsRegistered 12/8/2013
My ultimate breakfast is biscuits and gravy with a side of scrambled eggs. Mmmmmmmmmm. :-)

TiCe1399222037.171 PostsRegistered 5/4/2014

The perfect breakfast for me is:cheese biscuits,grits,scrambled eggs with cheese,turkey sausage and a cup of coffee.Yummy!!!

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