Bacon and Eggs Breakfast Cups

Makes 6 servings

Prep Time 10 minutes

Cooking Time 60 - 45 minutes


  • 40 g butter, melted
  • 10 ml vegetable oil
  • 25 g onions, chopped
  • 15 g garlic, minced
  • 10 g flour
  • 50 ml milk
  • 50 g quickmelt cheese, grated
  • 15 ml all-purpose cream
  • 3 pcs whole-wheat sliced bread
  • 6 pcs egg
  • 25 g parmesan cheese
  • To taste salt
  • To taste pepper
  • For garnish spring onions, chopped
  • For garnish bay leaf


  1. Preheat oven at 180°C.
  2. Lightly grease a half dozen muffin pan with melted butter.
  3. Fry CDO REGULAR BACON until slightly crisp but flexible enough to bend. Line each muffin cup with two strips of bacon. Set aside.
  4. In a pan, sauté onions and garlic in butter. Mix in flour, milk, quick melt cheese, and all-purpose cream. Season with salt and pepper. Simmer until it becomes thick. Set aside.
  5. Cut small circles, size of the base of each muffin cup, on whole-wheat sliced bread. Brush with a bit of butter and toast using a frying pan on low heat.
  6. Place bread circles on the base of each muffin cup – inside the bacon lining.
  7. Pour 2-3 tbsp of cream mixture onto muffin cup. Crack an egg on top of each cup and season with salt and pepper. Top with Quickmelt cheese and Parmesan cheese.
  8. Bake for 20-30 minutes. Garnish with spring onions before serving.


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