Mini Bite-You-Back Bacon and Egg Cups

These small bites are perfect for the weekend; after all, they have all things that are good.

Okay, they do require a few steps, but they go fast (almost as fast as each egg cup will disappear). And, let’s face it, this is the kind of breakfast you always want to have. You’ll get 6 egg cups out of this, but you can easily entertain a crowd by doubling or tripling the recipe. Oh, and we totally suggest serving these with Bloody Mary’s.

Hello weekend!


6 slices Bread
6 slices Bacon
several drops Mad Dog Ghost Pepper Extract – Tequila Edition
6 each Eggs
Salt and pepper, to taste


Preheat your oven to 400ºF.

Line a baking sheet with baking paper or foil and place the bacon on this sheet. When the oven is hot, place the bacon in the oven and cook for 10 minutes (until slightly, but not completely cooked).

Meanwhile, spray a muffin pan with baking spray. Then, trim the crusts off the bread (if desired), press into the muffin mold. When the bacon is done (and cooling), place the toast cups in the oven for about 5 minutes, until just toasted.

When the toast cups are just crisp, remove from the oven, and reduce the oven temperature to 350ºF. Line each with a slice of bacon (making a circle around the edges) and sprinkle over the Mad Dog Ghost Pepper Extract – Tequila Edition. Crack an egg into each cup and place in the oven. Cook for 15-20 minutes until the egg whites have set. Remove from the oven – and from the muffin pan (perhaps using a knife to loosen the edges if needed).

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