This is one of my favorite breakfasts to make. They’re easy enough to do on a busy weekday morning, yet cute enough to even make for company, especially the way I did them here with leek and gruyere cheese. My grandmother use to make these bacon and egg cups all the time when I was a kid. She started making them in the fifties for her kids. It seems that this recipe became popular in the fifties, but I have never been able to find out where it might have originated. Whoever came up with the idea was a genius in my book though. It’s so easy. You just line a muffin tin with bacon, and crack an egg in the cup. Then you bake. I have been making these plain (with salt and pepper), or with just some cheddar cheese in the past. This morning, I wanted to take this clever idea and dress it up a little. So I found a little chunk of gruyere cheese in the back of the fridge along with some leftover leeks from another dish, and decided they would be the perfect pairing for my favorite smoky bacon and egg cups.
Note: To get the bacon crispier, you can fry the bacon (cook it about halfway) before lining the muffin tin with it.
Bacon and Egg Cups with Leek and Gruyere Cheese Recipe
1/2 cup finely chopped leeks
1 cup shredded gruyere cheese
10 sliced of bacon, 2 slices cut in 4 pieces (these will be the bottom of the cup)
1. Preheat oven to 350 degrees. Place one of the 1/4 pieces of bacon in the bottom of a muffin tin. Take another slice of bacon and line the cup. Add 1/2 tablespoon of chopped leek to the cup. Crack an egg in the cup. Add another 1/2 tablespoon of leek, salt and pepper and a pinch of guyere cheese that equals about 2 tablespoons on top. Repeat with the rest of the cups.
2. Bake at 350 degrees for about 20 minutes, or until eggs are set.