Bacon, Egg, Tomato & Herb Cups

These super cute breakfast cups are easy to make, tasty and topped with a half-cooked egg yolk. They are beautiful on their own or accompanied by a side salad for a light lunch.

Prep Time: 10 minutes Cook Time: 23 minutes Makes: 12


12 rashers streaky bacon (we love Hellers)
12 cherry tomatoes (we love Beekist)
A handful of finely chopped chives and parsley (we love Superb Herb)
12 free-range eggs (we love Woodland)
200g parmesan – finely grated (we love Mainland)
Salt & pepper
A drizzle extra virgin olive oil (we love Olivado)

Tomato sauce – optional (we love Chantal Organics)

We used a Le Creuset 12 cup muffin tray

Baking beans


  1. Preheat oven to 200°C and grease the muffin tray with olive oil.
  2. Wrap 1 bacon strip around the sides of each muffin hole in a circle and place a muffin case inside. Fill with baking beans. Bake in the oven for 10 minutes. Take the case and baking beans out and set aside.
  3. Separate the yolks from the whites being very careful to keep yolks whole.
  4. In a bowl mix together the whites, herbs, parmesan and season with a little salt and pepper (remember the parmesan is salty so just a wee pinch of salt).
  5. Divide the egg white mixture into the bacon “cups” and bake for 10 minutes.
  6. Remove the tray from the oven and add one egg yolk to the top of each hole and bake for a further 3 minutes.
  7. Serve hot with some tomato sauce!
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