Joe’s Baked Egg Muffins
(6 votes, average: 4.17 out of 5) 
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I just came from Joejhorn’s blog, My Cooking Quest and grabbed a fantastic breakfast!
All it takes is a couple of slices of bread, butter, crumbled bacon, two eggs, a little cream, salt & pepper, topped off with a pinch of cheese.
You know when you’re eating something really good and you reach down to your plate to get another bite and there’s nothing there? And you don’t remember finishing off the meal and you’re really not finished tasting all the goodness you were eating? That’s what happened here.
Don’t get me wrong. I made two and two makes a very satisfying breakfast. But I was not finished eating when I finished eating these baked egg muffins.
HERE’S HOW JOE PUT THESE TOGETHER
Preheat the oven to 375 degrees.
Butter your muffin tin. Cut edges off each piece of bread to form a square about four inches by four inches. Butter the bread slices. Press each slice gently into the bottom of the muffin cup so that the four edges are pointing up like in the picture. Bake for 3 to 6 minutes, depending on the thickness of the bread, until it is starting to crisp.
Remove tin from the oven, place the bacon, prosciutto or ham on the bottom of each cup. Crack an egg into each cup. Season with salt and pepper, pour a bit of cream on top and cover with cheese to your liking.
Place the muffin tin back into the oven and bake for 10 to 14 minutes until the whites are just set, or to the desired consistency. With a fork or an offset spatula, remove the bread cups, garnish with chives and devour!
I had maple flavored bacon on hand, pre-baked in a freezer bag and used one slice for both muffins. I prefer my eggs on the firm side, so I baked these for 15 minutes and the eggs were still soft. Be sure to coat the muffin tin generously with nonstick spray or butter. One muffin came out fine, the other got stuck on the bottom.
Oh Joe, Joe, Joe, how can I thank you for such a lovely breakfast?
For the exact details of Joe’s Baked Eggs click here. and BE SATISFIED.
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Comment by kellypea on 5 September 2008:
Wow. The menfolk around here would love these. It will give them some variety from their “One-Eyed-Sailor” repertoire! Oh, and I’m getting an error message from your Twitter links to here…thought you’d want to know.
Comment by Jill on 5 September 2008:
I highly recommend making these over the weekend. They’re fancy enough to eat with a fork, but hardy enough to eat with your hands.
Comment by Oat on 6 September 2008:
That looks good. I happen to have a dozen fresh from the hen house eggs and I’ll make these tomorrow.
Comment by Old Doug on 6 September 2008:
I do a similar, but different thing with a full slice of bread. I take a cookie cutter, cut the center out of the bread, put the center back where
it belongs, and toast one side in a hot stick proof pan. Remove the bread, remove the center, turn bread over in the pan, add a little butter to center, and drop an egg in the hole in the bread. Turn pan to low, cover the egg, add a few drops of water and cook the egg. When it is set, serve, with the reserved top on the egg. I have put hot salsa or chopped peppers on the egg as well. Have fun!
Comment by Jill on 7 September 2008:
Doug, are you only cooking that egg 2-3 minutes?
I make my sunny side up eggs like that, except once I have the pan hot, I drop the eggs, season with s&p, cover pan, turn off heat. The water from the egg creates a steam that cooks the top of the egg. It only takes 2 to 3 minutes to get a delicious egg. I’ve gone longer and it makes a fully cooked egg, which is good for folks who don’t care for a runny egg.
I like your toast idea! It’s 4:57am right now, but when Charlie wakes up, I’ll make your breakfast. My son, Max, would get a kick out of this breakfast, too.
Comment by Jill on 7 September 2008:
Oat? You have chickens? You lucky dog! I kept chickens for 2 years, right after Maggie was born. I sure miss them. There is NOTHING, I mean NOTHING that compares to a fresh egg laid from a HAPPY CHICKEN. The yolks are so beautiful and that dark orange color!
Years ago, I watched a documentary about the treatment of chickens, of course it was sad. It converted me to raising my own, TOTALLY COOL EXPERIENCE. Anyhoo, when life dictated a change I went to buying Cage Free, Hand Picked, Free Roaming Eggs from the grocer. I paid the extra $1.50 because I thought I was getting a better product.
Well, yesterday, I had one free roaming egg left. I asked Charlie to run up to the store and pick up another dozen. He knows what to buy, but our regular brand wasn’t available so he picked up a carton of the Brown Eggs.
Much to my surprise and disappointment, there was NO obvious physical difference between my last free roaming egg yolk to the brown eggs.
I know it doesn’t matter the color of the shell, it’s what that chicken eats & how it’s raised that makes the taste. So I guess now I need to go find a local who raises happy chickens and go back to the good stuff.
Comment by Tracey in WA on 7 September 2008:
*LOL* I just came from Joe’s blg too, only it is 2 pm and I really want it to be 8am so I can make breakfast!!! I will however be making these tomorrow morning!!! Great pics!
Comment by Kathy on 15 September 2008:
I just made these this morning and they are absolutely delicious. They sure beat having fast food for breakfast. Thanks for posting this recipe.
Comment by Jill on 15 September 2008:
Goooo Kathy! You are welcome! My husband & I really enjoyed these too.
I wonder how I can make these ahead so my husband can pop them in the microwave and eat them on the way to work. Cooler weather is approaching and cold cereal at 5am won’t cut it for much longer.
Comment by Brianna on 19 September 2008:
Do you put the bacon in cooked or uncooked?
Comment by Jill on 19 September 2008:
Brianna, the bacon needs to be cooked.
I keep usually have a freezer bag of oven fried bacon in the freezer, just for recipes like this.
Have you read that post about oven fried bacon?
Comment by Jill on 19 September 2008:
Brianna, the bacon needs to be cooked.
I usually have a freezer bag of oven fried bacon in the freezer, just for recipes like this.
Have you read that post about oven fried bacon?
Comment by Verna on 20 September 2008:
I saw these a while back but only tried them this morning. They were divine!!! I’m definitely going to make them the next time I have people over. Much easier than cooking breakfast for a bunch of people. Thanks!
Comment by Jill on 20 September 2008:
Good morning Verna!
I thought the same thing when I ate them; they would be perfect for serving to a hungry group.
And we come out looking fancy smancy
Comment by Megan on 23 September 2008:
Awesome recipe! Great for a brunch!