Bacon & Egg Breakfast Cups


Serves 4

Scotty Brand Smoked Bacon



4 medium eggs

Fresh thyme

30g grated Scottish mature cheddar

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  1. Preheat oven to 180°C/375°F.
  2. Spray a metal muffin pan with cooking spray or slightly wipe the inside with olive oil.
  3. Cut the bacon slices in half length ways.
  4. Taking one piece of bacon at a time, wrap the inside of a muffin cup to create a ring, with the cut edge of the bacon facing downwards towards the bottom of the pan. Use 2-3 bacon pieces per cup, overlapping the edges to hide any gaps. Repeat with the remaining slices of bacon until you have 4 filled muffin cups.
  5. Carefully crack one egg into each bacon lined cup. Sprinkle each egg with thyme leaves, Scottish mature cheddar cheese before seasoning.
  6. Bake the egg cups in the middle shelf of the oven for 12 minutes. Add 2-4 minutes if you prefer fully set yolks.
  7. Carefully remove the bacon egg cups to a plate and serve immediately with cracked black pepper.
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