Two Cups of Breakfast – Eat the Bowl Part One

I’d like to preface this entry with an announcement.  I’ve just joined the social network world.  See the little birdie right underneath where it says Follow on the right?  I’m now on Twitter. (UPDATE 2018: the BIGGEST f&^%ing mistake of my life; will elaborate one day). Will you follow me? This way you’ll know about giveaways the minute I post them, and you get to enjoy my quirky and deep thoughts on food, life, food, entertainment, food, grievances, food, whining, food ad nauseam.

French Toast, Bacon, Brie and Egg Breakfast Cups

Have you ever gone out to breakfast, ordered bacon/ham/sausage and eggs/omelet or pancakes/french toast, then after eating, craved the other?  I learned from this, and now whenever we go out for breakfast, I always order some egg preparation with a salty pork side, usually bacon, AND two pancakes or french toast.  This way, I’ve satisfied every spectrum of my taste buds and I’m good to go (translation – pure, unadulterated, gluttony).

You get the gist.

Have you ever dipped your bacon in maple syrup (what’s with all the questions in this entry?)?  I bet 95% of you have and love it.  I think it was this practice that led to candied bacon and bacon in desserts.  I’m not sure I can do bacon in desserts yet, as there’s something about meat in let’s say a cupcake or a donut, that still hasn’t quite settled in yet.  However, I’m still a dipper, and during those bacon and egg breakfasts, I always divvy up the bacon between both side for maple syrup dipping, one side for salty, savory egg yolk dipping.

Whole Wheat French Toast Cups with Brie, Bacon and Eggs
This month’s Daring Cooks challenge is to serve some kind of meal in an edible vessel.  Tacolicious salad in a deep-fried tortilla shell, hollowed out loaves/boules of bread to serve soup in, peppers filled with whatever suits your fancy,
oven-baked shredded parmesan cheese flats called frico’s (pronounced freak-O), shaped into a bowl and filled with whatever suits your mood etc.  You get the gist, you can have your bowl and eat it too.

Renata of Testado, Provado & Aprovado! is our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers!

Whole Wheat French Toast Cups with Brie, Bacon and Eggs

Well, I wouldn’t say my cups/bowls are the most creative, considering eggs cooked in cups, especially muffin tins, have been  I bet just about every Mommy blog has at least one muffin tin egg recipe because kids just love compact food that you can eat and walk with.  How-ev-er, in the words of the all-mighty Emeril Lagasse (love him), words I swore I’d never use on this blog because I’d be copying him, but it really fits the moment, I took it up a level , or two or three levels, rather. (see what I did there?)

First off, I made two bowls.  The first, the eggs are cracked over a small piece/chunk of brie in a french toast cup (battered bread) wrapped in partially cooked bacon, then baked.  The second, thinly sliced prosciutto holds a creamy leek and red bell pepper saute, which is topped with a little shredded fontina and an egg.  I got part of this idea from a Rachael Ray show several years ago, and tucked it away in my vault.

Creamy Vegetables, Cheese and Eggs in Prosciutto Cups

So, what will it be this morning? Savory or sweet and savory? Take your pick –  a creamy, filled, cheese-laden, yolky egg encased in a crispy prosciutto cup OR a melty, gooey layer of brie topped with egg..nestled in a crisp french toast bowl wrapped in bacon, with a light drizzle of maple syrup on the edges; sweet and savory glee!

Creamy Vegetables, Cheese and Eggs in Prosciutto Cups.

Just imagine; two whole breakfast offerings in two edible cups so  you never have to make separate dishes again, unless you just prefer it that way.  Well, most normal people do, but you have to try this, and if you have kids – bonus!  From a health conscious, adult standpoint, by combining a full breakfast in a standard size muffin cup, it’s much less than two whole dishes, so that’s less calories and fat, right?  I ate two of these..almost three, of both. Gluttony rears its ugly head again.

Creamy Vegetables, Cheese and Eggs in Prosciutto Cups.


Creamy Vegetables, Cheese and Eggs in Prosciutto Cups.

Edible Bowls

French Toast Brie and Egg Bowls

Eggs in Prosciutto Cups

Egg in Prosciutto Breakfast Cups
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
Adapted from Rachael Ray
To make these a little healthier, use sliced deli turkey instead of prosciutto an egg white per cup instead of the whole egg, and low-fat milk (or your favorite nut milk) instead of cream. Just as delicious!
  • 2 tablespoons butter
  • 2 leeks, light green and white parts cleaned and thinly sliced
  • 1 small red bell pepper, or half a large one, diced
  • 2 tablespoons heavy cream
  • ⅓ cup shredded fontina cheese (or whatever cheese you prefer)
  • 12 very thin slices prosciutto or ham (try to use a less salty prosciutto like di parma or san daniele)
  • 6 eggs
  • salt and black pepper to taste
  1. Preheat oven to 375 F. Spray the insides of a standard 6-cup muffin tin with nonstick cooking spray. Line each cup with two slices of ham or prosciutto - .enough to cover bottom and sides of muffin well, folding if you have to.
  2. In a medium-size skillet, melt the butter over medium-high heat. Add the leeks and bell peppers to the pan - sauté 5-6 minutes, until very soft. Add the cream and cook until thick and reduced, about 5 minutes. Season with kosher salt and pepper.
  3. Spoon a heaping tablespoon of the leek - bell pepper saute into the bottom of the prosciutto lined cup, then 1 tablespoon of the cheese on top of it. Press down a little to make room, then crack an egg into each well.
  4. Season the tops of the eggs with kosher salt and freshly ground black pepper. Place the muffin tin on a baking sheet. Transfer sheet to the oven and bake 15 minutes, until the eggs are set, but still 'yolky'.
  5. Remove baking sheet with tin from the oven and allow the eggs to cool in the muffin cups for a couple of minutes before removing them from pan.

French Toast, Bacon, Egg, and Brie Breakfast Cups
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
  • 3 eggs, slightly beaten
  • 2 Tablespoons heavy cream
  • 1 teaspoon cinnamon
  • ¼ teaspoon fresh grated nutmeg
  • 6 slices Whole Wheat or Whole Grain Bread (I now use this Oatmeal Bread recipe from Red Star Yeast - but any kind of whole wheat or whole grain bread is fine)
  • 6 slices partially cooked bacon (2 minutes in microwave or 10 minutes in a 400 oven)
  • 1 small wheel of brie, cut into 6 equal wedges (I cut off the rind)
  • 6 eggs
  • salt and pepper to taste
  • maple syrup or honey
  1. Preheat oven to 375 F. Spray the inside of each cup of a 6-cup JUMBO muffin tin with nonstick cooking spray and set aside. Spray really well, as these can stick!
  2. In a medium size mixing bowl, whisk together the beaten eggs, cream, cinnamon, and nutmeg.
  3. Dip each slice of bread in the egg mixture, then lightly press them into the cups of the muffin tin, squeezing in the middle to make a sort of heart shape to fit.
  4. Place the small hunk of brie in the bottom of the cup, pressing down lightly. Wrap a slice of the partially cooked bacon around the middle, outside of the french toast, so some if it digs into the wet bread. Crack an egg over the brie.
  5. Place the muffin tin on a baking sheet in the oven and bake for 15-20 minutes, until the bacon and toast are crispy and the egg is set.
  6. Allow to cool slightly in the muffin tin before removing them. To serve, drizzle each toast cup lightly with maple syrup or honey, if desired.

This was so much fun! Thank you Renata!

Eggs in Prosciutto Cups with a Creamy Surprise Inside!

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63 Responses to Two Cups of Breakfast – Eat the Bowl Part One

  1. Rosa says:

    That is a great idea! Both versions are extremely tempting.



  2. Shelley C says:

    Those both look delicious! And, honestly, the reason those eggs-in-muffin-cup recipes are done to death is cuz they work, and are tasty! (And, well, preparing foods in different ways intrigues most kids enough to eat different things, but that’s a different story…) Both of your cups look wonderful, but I think I’d dive right for the french toast and bacon cup first. Because it’s french toast and bacon. 🙂
    Great job on the challenge!!

  3. climbhighak says:

    Drizzled with syrup, why yes please. Love that French toast version.

  4. Suzanne says:

    Yum, those both look really good, wish I could dig into them. Drizzle with syrup perfect! The photos turned out great, I’m putting this on my list of got to make ASAP 🙂 Now you can get some rest tonight.

  5. PattyM says:

    I love the French Toast breakfast cup – – pretty cool idea!

  6. Valerie says:

    Oh my God, you’ve completely reinvented eggs in bread cups! Using French toast is just pure brilliance! And the proscuitto one also looks amazing! Can I have breakfast at your place from now on?

    I’d follow you, but I’m not on Twitter – and I refuse to be, because I know it would eat my entire life!

  7. These both look great. Love the prosciutto and pepper version.

  8. Both look so cute; those Prosciutto Breakfast Cups are heaven on a plate so so tasty and the French Toast Brekky Cups are perfect.

    Bacon, eggs and toast are always a winner!

    Each of them is a stunner fabulous work on this challenge.

    Cheers from Audax in Sydney Australia.

  9. Sue says:

    Mmmm, I could never pick one over the other, though I am leaning toward the french toast version. No surprise there, since I am a sugar fiend. Yep, of course I like to slide my bacon over to the maple side:) You MUST be right about the bacon baked into sweets trend coming from the syrup thing, I never thought of that. GREAT job as always, Lisa!

  10. Noorish says:

    Prosciutto Cups?!?!? Awww man, I was thinking of so many ideas for this challenge, and something like this never crossed my mind. It is such a great idea and the filling sounds wonderful. I want to try to make something similar, but I guess I need to buy some muffin tins first. I HATE baking, so I never bought any. I never thought about other uses for them!

  11. monkeyshines says:

    OMG! Prosciutto cups for breakfast?! I’ll be right over! Wow those look good. I am a savory girl myself, though those french toast cups with brie and bacon beckon too.. Great job as always on the challenge!

  12. Suz says:

    Ooooh, that photo with the prosciutto cup split open and the egg spilling out is glorious! I love how dainty they are. MEAT CUP doesn’t sound like something that would be dainty, but it absolutely is – beautiful!

    Also, secret cheese in the bottom of your french toast cup? I like your style.

  13. Oh wow, both your breakfast cups look so inviting. I’ll 2 of each! Yes bacon ans maple syrup is a happy marriage. Of to friend you on twitter!

  14. Kankana says:

    wasn’t it fun to make those edible cups 🙂 I like both the versions you make and perfectly made 🙂

  15. Morgan says:

    They all look delicious! Think I might just have to make a little egg cup of some kind for breakfast this weekend!

  16. Lana says:

    I laughed when I read that you lack the natural light for your photos – I can relate:) But the egg yolk spilling out of the cup is beautiful. Even though I love both of your ideas, the prosciutto cups would be my favorite:)
    Great idea!

  17. Your entries look great!! the prosciutto cups especially 🙂

  18. Acquired Life says:

    Welcome to twitter! I’ll be following you :).

    I love your cups! The saute in the prosciutto cup looks so good (love bell peppers) and sounds like a must try 🙂

    The French toast one would be great for anyone who likes the whole pancake topped with egg, bacon and maple syrup thing (I’m not much of a fan but I know most would LOVE it :D). I’ll just omit the maple syrup 😀

  19. Melanie says:

    Oh my, the French toast cup is calling my name. And yes, bacon + maple syrup = a match made in heaven!

  20. Lori says:

    That is a breakfast to beat all breakfasts. Looks so good to me!

  21. Simone says:

    O never mind that it is done to death maybe but I sure like this little egg baskets you made!! Looks delicious to me!

  22. Mary says:

    You are so right about needing both sweet and savoury at brunch. This is the perfect compromise and looks gorgeous too. Runny yolk and maple syrup to dip my bacon in=heaven!

  23. Whoah! How completely fabulous are those! What an awesome way to impress your brunch guests! I love the whole idea of it.
    *kisses* HH

  24. Megan says:

    Those prosciutto breakfast cups are right up my alley. I tend to always go for savory breakfast dishes… and Jeff likes sweet so I get a little bite of his pancakes or French toast. The only exception is an amazing fruit and granola parfait at one particular restaurant… and if I order that, I usually snitch a piece of bacon from Jeff’s plate.

  25. Brilliant! I make a lot of things in muffin cups, but I’ve never thought of prosciutto cups.

  26. bekkitae says:

    While the ‘breakfast cup’ idea may have been done to death as you say… I’ve rarely seen it done with such fantastic flair. I *may* have drooled on my keyboard slightly at the cut open prosciutto cup. Beautifully done!

  27. Jessica says:

    Wow, I especially love the sound of the french toast cups! Great ideas for both!

  28. This is the greatest thing I have seen in a long time! I love this!

  29. Oggi says:

    Beautiful and scrumptious…I’ll have one of each please.:)

  30. doggybloggy says:

    YUMMY – and if I could enlarge the font size I would!

  31. Crumbs of Love says:

    I would gladly eat either one of those!! Best, Sandie

  32. Laura says:

    Wow, you really did kick it up a notch! Love the idea of breakfast in a cute little cup. Although it will be a week before I am eating bread again–hmmm, how about a matzoh brie cup?

    Happy Passover!

  33. barb says:

    love, love, love the proscuitto cups! Both look amazing. Well done!

  34. Candace says:

    Yum! I’ll take both, please!

  35. Juliana says:

    Oh Lisa! Both are amazing, I wouldn’t know which one to try first if both were placed in front of me…what a great breakfast would be for an special occasion. Have a great week ahead 🙂

  36. baobabs says:

    YUMSSS lovely!!!!n so sinfully good!!!

  37. Renata says:

    Do I have to say I’m drooling? It was a torture reading through your post… OMG!! Such yumminess! Thanks for joining, you did an amazing job!

  38. FOODESSA says:

    Kicking it up a few notches is very acceptable…don’t stomp on it…after all it did come to mind when you were re-vamping muffin tin creations ;O) Yours turned out so eye-catchingly delicious.
    Hubby and I love making brunch and both these options are going on my to-do list.

    Btw, I have quite the affection for a character like Rachael Ray…she excites the amateur cook to no end ;o) Anything to keep people out of fast food places.

    Another challenge well done Lisa.

    Ciao for now and flavourful wishes,

  39. Tonianne says:

    Saw your prosciutto cups on tasteologie, and my hubby said over my shoulder, “Please make those for me”. I did, and sooo delicious! that leek saute is lick the plate clean! Thank you, this one will remain a breakfast favorite forever!!

  40. Alli says:

    I think it’s a great idea, a breakfast in one lovely neat edible cup, very tempting…see you on twitter (I’m GourmetGannet to confuse things) but Im not very verbose when it comes to tweeting

  41. Maureen says:

    What a great way to cook for a crowd where everyone can eat at once. Both look yummy.

  42. Dan says:

    Very artistic looking. Your food always looks so appetizing and would love taste It. Photo’s outstanding as usual. Look forward to more of your delicacies.

  43. shaz says:

    Oh wow Lisa, you have kicked it up a notch! Those prosciutto cups are excellent, tasty and pretty in one go. Well done. And of course I’ll follow you on Twitter 🙂

  44. Jenni says:

    Well holy crap, I can’t believe I had a similar idea! I totally forgot the maple syrup, though, and you are right – that would totally set it off. I always tend to get the huge “farmer’s triple delight” breakfast combos when I go out because I can’t make up my mind – I want it all!
    Your second cup sounds lovely, too! It’s like a super cool omlette!
    Great job all around! 🙂

  45. Tastes Better With Friends says:

    You nailed the “kick it up a notch” but you forget the “BAM” and Rachel’s” “Yummo!”
    As a dipper, I am in favor of cup vessels, especially ones made out of meat!
    These look great and just so you know, your pics rock!

  46. So many options here! Every possible breakfast craving is covered. And, they look great. It’s funny that I almost never watch Foodnetwork these days (except for the occasional Ina or Anne Burrell), but I frequently remember things I saw Sara Moulton cook years ago.

  47. Jamie says:

    No I don’t remember dipping bacon in maple syrup but I do love dipping it in drippy egg yolk, so these breakfasts would do me just fine! Mmmm I love baked eggs and I love a drippy egg with not only the bacon but the bread all mixed up and soppy with yummy goodness. Ooooh now I want this! And no wonder you lost your chattiness what with all those baked egg cups stuffed into your mouth!

    And I am thrilled that you joined us on the Dark Side and I love chatting with you! Next step? Skype! Yay then I’ll be able to hear your voice and see your face! xo

  48. I don’t eat meat but I know my bf would love these cups and I could appreciate them for how adorable they are ;p.

  49. Love the ideas displayed here; I would go nuts for the bread with the egg inside, and initially thought you had baked a small brioche!

  50. 5 Star Foodie says:

    Such an excellent idea for a brunch, both the prosciutto and the french toast cups look really delicious!

  51. Debbie m says:

    So creative! what great ideas

  52. Aparna says:

    I’m afraid I can’t comment on the non-vegetarian part of things, but do like your idea of french toast cups.
    Are you making a sweet version too?
    I do follow you on Twitter, though I’m not there too much these days. Are you on FB too? 🙂

  53. kellypea says:

    At first I thought they were popovers and I was wondering how in heck you pulled that feat off!!! But you got me on the prosciutto. Oh goodness. All those yummy veggie. The woah factor is there with the bacon wrapped toast, too. Seriously! I’m with you on the bacon in dessert thing. Can’t get past it. Maybe after I figure out how to like rhubarb 🙂

  54. Just saw your blog on tastespotting. I love this idea! This is perfect for Mother’s day brunch!

  55. Of course I had to come and make the time to read part 1. Beautiful cups. The bacon wrapped bread looks incredible. You don’t say which you liked best? I am curious. I was in Quebec last month and had maple syrup on my eggs for the first time in my life and it was incredible. Never tried it before, but when in Quebec…
    And, as I said in my first comment – when you take on a challenge – you take on a challenge!!!!

  56. zerrin says:

    Wow! These are right up my alley! So creative and lovely!

  57. PolaM says:

    What a fun idea! Love the ham cups!

  58. Pingback: Prosciutto, Asparagus, Egg "Muffins" | Cucina Kristina

  59. following you its risking to gain weight! spendid pictures,! sorry I am not a frequent twitter user, but I will follow you since that pictures are a sin!

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