English Muffin Bacon Egg and Cheese Cups


  • 6 Thomas' Sourdough English Muffins
  • Nonstick cooking spray
  • 4 tablespoons of melted butter
  • 1 cup of freshly shredded cheddar cheese
  • 12 slices of bacon about 12 oz
  • 12 large eggs
  • Kosher salt
  • Fresh chives


  1. Start by preheating oven to 375 degrees.
  2. Generously spray regular sized nonstick muffin tin with nonstick cooking spray.
  3. In a large skillet, cook bacon about five minutes total, just until fat has started to render and bacon is still very soft.
  4. Divide Thomas English Muffins and roll flat with a rolling pin until thin and flexible.
  5. Carefully line muffin tin with english muffins.
  6. Brush english muffins with melted butter.
  7. Sprinkle a small amount of cheddar cheese in bottom of each muffin.
  8. Cut bacon slice in half and lay each half into muffin.
  9. Push everything down firmly so there is plenty of room for egg.
  10. Crack egg into each muffin.
  11. Sprinkle with a pinch of kosher salt.
  12. Bake english muffins for about 20 minutes just until egg white is set.
  13. Remove from oven and sprinkle with fresh chives.
  14. Remove english muffins cups from muffin tin while still warm to prevent sticking.