Christmas brunch became somewhat of a major production when Mark decided to make “eggies.” No one really knows where this baked dish originated, but Mark Phillips makes this version. It is hearty! Serve with fruit salad, pumpkin pie, and mimosas for a delectable Christmas brunch.
For this recipe, you will need:
- at least one standard size 12-cup muffin tin (mini’s won’t work for this recipe!)
- at least 12 eggs (we recommend buying local eggs or 4-Grain Brand Omega 3 Eggs from your local grocery)
- 12 strips of turkey bacon or thin-cut regular bacon (thick cuts will not cook completely!)
- Non-stick cooking spray, i.e. Pam
- Toothpicks in assorted colors, optional.
- Seasonings & sauces listed below (feel free to create your own combinations!)
Preheat oven to 350 degrees Fahrenheit. Spray 12-cup muffin tin with a non-stick spray, such as Pam.
Saute 1lb bacon strips until partly cooked, but still soft and pliable.
Wrap the bacon around the inside of individual muffin cups in a 12-cup muffin tin.
In the bottom of each muffin cup, place a teaspoon of one of the following:
- Steak sauce
- Barbecue Sauce
- Worcestershire Sauce
- Hot Sauce
Carefully break one whole egg into each muffin cup.
Tip from Mark: Break each egg on the side of a small glass cup or bowl so egg shell chips do not fall into the muffin cups.
Sprinkle eggs with your choice of:
- Ground pepper
- Additional hot sauce or Worcestershire sauce
Bake at 350 degrees for 20-25 minutes or until whites are cooked and yoke is set.
Use turkey bacon instead of real bacon. No need to pre-cook the turkey bacon. Use 1/4 cup egg substitute (i.e. Egg Beaters).
Tip from Catherine Miller: Even though I love real bacon, the turkey bacon crisps better in the oven, so for this recipe I always recommend using the the turkey bacon with a real, whole egg.
Update: I recently read similar recipes to this one that used ham to create a “cup.” It looks delicious! I think I’m going to try it out next time.
When taking requests on Christmas morning, Scott & Eric like to make a “map” of which muffin cups have whice sauce at the bottom so it is easier to identify the “eggie” combinations at serving time. This is easily accomplished by using multi-colored toothpicks inserted between the bacon and the muffin tin.