1815-1820 British Egg-cup at the Museums Sheffield, Sheffield - From the curators' comments: "In most homes during the 1700s breakfast consisted of tea with white bread and butter. Poached and boiled eggs with toast, fish, bacon, chops and steaks were often eaten at evening supper. By the early 1800s, dinner was eaten later and hot suppers were no longer necessary. Breakfast began to include foods previously eaten at supper."
These egg cups are a fun twist on a bacon, egg, and cheese sandwich. The recipe is versatile: Use crumbled sausage or spinach instead of bacon, and top with a sprinkle of Parmesan or Mom's favorite cheese.
bacon and eggs in a cupcake. so easy and yummy. First arrange one piece of uncooked bacon in a muffin cup. The add the eggs. You can scramble the eggs first or just crack them straight into the bacon lined cupcake. Gotta try with turkey bacon and egg whites next time.
No wonder this is one of Betty’s most-Pinned recipes ever! Any time you combine cupcakes and bacon, it’s bound to be a winning recipe. These savory cupcakes are filled with hash browns, cheese, crispy bacon and spicy Sriracha sauce for an extra kick. Looking for a shortcut? Cook the bacon and shred the cheese the night before, then assemble and bake in the morning.