Pancake Bacon and Egg Cups
I saw this recipe on Facebook and decided to give it a try. I love it. I will make this in advance for a quick breakfast fix when on the go, just pop it in the microwave to reheat and then out the door you go.
I saw this recipe on Facebook and decided to give it a try. I love it. I will make this in advance for a quick breakfast fix when on the go, just pop it in the microwave to reheat and then out the door you go.
- Carbohydrate 5.705725 g
- Cholesterol 222.128 mg
- Fat 8.508075 g
- Fiber 0.184274993240833 g
- Protein 10.05596 g
- Saturated Fat 2.67135625 g
- Serving Size 1 1 (72g)
- Sodium 389.589 mg
- Sugar 5.52145000675917 g
- Trans Fat 1.237185 g
- Calories 141 calories
Step-by-step
- Preheat Oven to 350 degrees
- Spray muffin tin with non-stick cooking spray. Pour 2 Teaspoons of pancake batter into each muffin well. Bake for 4 minutes or until set.
- Increase temperature to 400 degrees. Wrap a piece of bacon around interior side of the muffin well. Crack egg into the muffin well. Season with salt and pepper. Continue with remaining cups. Bake for 10 minutes or until the whites of the eggs are set and the yolks are still runny.
Golden batter forms a crisp base beneath salted bacon and a gently cooked egg that yields a warm, flowing center when pierced. Standard muffin tins distribute heat efficiently, but dark metal pans absorb more thermal energy than bright aluminum ones, which can overcook the edges of the batter before the center stabilizes.
Managing Oven Temperatures and Timings
Precise temperature management prevents rubbery eggs and raw batter. Baking the batter initially at 350 degrees Fahrenheit for four minutes sets the starch structure without burning it. Increasing the oven heat to 400 degrees Fahrenheit afterward cooks the egg whites rapidly while keeping the yolks fluid during the ten-minute finish. Spraying the muffin wells thoroughly with non-stick cooking spray ensures the baked batter releases intact.
- Bake the initial pancake batter layer for exactly four minutes to achieve a stable base.
- Wrap thick bacon tightly against the interior wall of each muffin well to create a secure retaining ring.
- Monitor egg whites closely at the ten-minute mark; they should turn completely opaque while the yolks retain a glossy sheen.
- Reheat refrigerated leftovers on medium power in a microwave for thirty seconds to warm the center without hardening the yolk.
