Spring has arrived, and that means it’s peak brunch season.
Brunch feels incomplete without friends and a cocktail or two. It’s part of the ritual.
We’re spending the week celebrating all things brunch, and I’m kicking things off with this breakfast favorite. I’m collaborating with DeLallo Foods this week to share some of my go-to brunch recipes, and this one tops the list. Their store is practically my happy place—so much deliciousness under one roof.
These little bacon-wrapped egg cups are one of my favorite handheld breakfast bites. You don’t need a fork and knife—just pick one up and take a bite. Warning: they’re hot straight from the oven, but absolutely worth it.
The way you prepare the egg is up to you. Cracked eggs make a prettier presentation, but scrambled eggs are a fast, tasty option too. These can be made ahead—store in the fridge and warm briefly before serving for a speedy brunch.
There’s a lot of flavor in each bite. Use thick-cut bacon long enough to wrap once around the muffin tin, pressing any overlap into the center to seal. Partially cooking the bacon first helps render fat so it crisps up nicely in the oven.
Inside each bacon cup goes:
A generous handful of garlic-sautéed spinach, cooked in a little bacon grease for extra flavor.
Chopped sweet and tangy sun-dried red peppers for bright, tangy sweetness.
An egg, seasoned with salt and pepper.
These egg cups are genuinely delicious.
I top each cup with seasoned arugula for a peppery finish and a bright contrast to the rich bacon and egg.
I’m hooked on those sun-dried red peppers—they’re semi-dried, slightly chewy, and perfectly tangy with a touch of sweetness. They’ve become a pantry staple for me, and they lift simple breakfasts like avocado toast or these egg cups to something special.
If you want to go even further, spread a little goat cheese on top of each egg cup before piling on the arugula. The tang of goat cheese pairs beautifully with the peppers and bacon.
Spinach and Red Pepper Bacon Wrapped Eggs
Yield:
12
egg cups
1
hr
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Ingredients
- 12 slices thick-cut bacon
- 8 ounces spinach
- 2 garlic cloves, minced
- 1 jar sweet and tangy red peppers, chopped
- 12 large eggs
- salt and pepper to taste
- 6 cups arugula
- 1/2 lemon, juiced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Instructions
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Heat a large skillet over medium heat and cook the bacon until the fat is just rendered but the bacon is still soft and pliable. Remove the bacon onto paper towels to drain.
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Preheat the oven to 400°F (200°C).
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Turn the skillet to low heat and leave about 1–2 tablespoons of bacon fat in the pan. Add the spinach with a pinch of salt and pepper and cook until wilted. Stir in the garlic and cook for another minute, then remove from heat.
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Spray a muffin tin with nonstick spray. Line each cup with a slice of bacon, forming a circle and pressing any overlap into the center. Spoon some spinach into the bottom of each bacon cup, add a few pieces of chopped red pepper, then crack an egg into each cup. Season with salt and pepper.
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Bake for 20–25 minutes, until the eggs are set to your preference. Remove from the oven and let cool slightly.
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Toss the arugula with lemon juice, olive oil, salt and pepper. Serve the egg cups topped with the dressed arugula, and optional goat cheese if desired.
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