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  • Toast First

  • Line with bacon, add mushrooms

  • Break your eggs

  • Bake....

Bacon, Egg & Mushroom breakfast cups


Bacon, Egg & Mushroom breakfast cups

These lovely little breakfast cups are so nifty! The best thing about these beauties is that if you do breakfast often for the masses (as I do) everything is ready at the same time and everything is hot!

They are so easy to make and taste so good – go on wow your family or guest with these Bacon, Egg & Mushroom breakfast cups. I love breakfast or brunch at the weekends so I make sure I really enjoy my breakfast at the weekend, using a little more time (I’m always late in the week lol!)


Have a go!

Thanks Clare x


  • Butter or oil for greasing
  • 6-8 Rashers good Bacon
  • 200g Mushrooms, sliced thinly
  • 2 Slices bread – toasted
  • 6 Free Range Eggs
  • Salt & Freshly Ground Black pepper
  • 2 Spring Onions – chopped for garnish

Preparation Method

  1. Grease muffin tin with butter or oil
  2. Grill bacon until almost done, must still be pliable
  3. Pan fry sliced mushrooms until golden
  4. Cut 6 discs out of the toast the same size as the bottom of the muffin tin using a cutter
  5. Construct – line the sides of the muffin tin with a bacon rasher, pop the toast disc in next and push down, add some mushrooms.
  6. Then break an Egg on top, do this for all 6 – season with Salt & Black Pepper
  7. Pop in the oven for 12-15 minutes depending on how you like your eggs
  8. Once baked run a knife around the cups, garnish and dig in – yummy Cx