English muffin breakfast sandwich cups

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins

Breakfast sandwich cups are a fun way to serve your favourite breakfast ingredients!

Yields 2-4


  • Butter, for greasing the ramekins
  • 2 English muffins
  • 1 tablespoon salted butter
  • 3 slices bacon
  • 1/4 cup grated cheese
  • 4 large eggs
  • approx. 1 tablespoon freshly chopped chives


  1. Preheat oven to 375˚F.
  2. Lightly grease 4 small ramekins.
  3. Split the English muffins in halves. Use a rolling to flatten them slightly and butter the insides of each muffin.
  4. Place the muffin halves, cut side facing up in the ramekins. Gently press them down so they form a cup in the ramekin.
  5. Bake for 5 -7 minutes until they are just starting to crisp up.
  6. Meanwhile, cook the bacon in a small skillet over medium heat until crisp (about 5 minutes). Drain on paper towels and when it’s cool enough to handle, roughly chop.
  7. Remove the ramekins from the oven and sprinkle 1 tablespoon of the grated cheese in the bottom of each cup.
  8. Gently crack an egg on top of the cheese and bake for 20-25 minutes until the whites are set.
  9. Sprinkle the top of each ramekin with the roughly chopped bacon and chives.
  10. Serve immediately (you can leave them in the ramekins to serve but it’s probably easiest to eat these if you remove them from the ramekins).


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