Dainty Breakfast Cups

If you are planning to have a fabulous breakfast tomorrow to celebrate the weekend, I’d suggest making these delicious bad boys. They look super fancy, but in reality it is just another way to serve a good ol’ fashioned English breakfast. You can be as creative as you’d like, this I used sun-dried tomatoes and mozzarella for this recipe.

I made this for another one of my family’s amazing brunches.






4 free-range eggs
4 pieces of good quality health bread
1/2 a packet of soaked sun-dried tomatoes, roughly chopped
Mozzarella cheese
1 pack of streaky bacon/ macon
1 red chilli, chopped
Fresh basil
Garlic & herb salt
Sea salt & black pepper
Your favourite breakfast sauces

Serves 4
Preparation 5 minutes
Cooking time 25 minutes

Preheat the oven to 180°C. 

Place a non-stick frying pan on high-heat and fry the bacon for 4 minutes- you are looking for flexible but not raw, it’ll cook more in the oven.

While the bacon is frying, take out a muffin tin and spray with Spray n Cook. Then cut the bread into circles and place at the bottom of the tin, chuck the rest of the bread into the garden for the birdies. Then top with grated  mozzarella (as much as you want).


Finely chop the chilli and roughly chop the sun-dried tomatoes. Place them on top of the cheese with a good pinch of garlic and herb spice, salt and pepper.   Once the bacon has finished frying, place it on top of roller towel to get rid of the excess fat, then wrap the bacon around the edge of the muffin cups, I used two pieces per cup.


Then carefully break the egg into the tin, sprinkle with a bit more sea salt and black pepper. Place in the middle of the oven and cook for 12 minutes (or until  the white part of the egg is cooked), the cheese does melt so don’t be fooled into thinking the egg isn’t cooked- it happened to me.



Remove them from the oven and carefully take them out using a spatula. Top with fresh basil and serve with your favourite breakfast sauces.



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