Grilled Bacon ‘n’ Egg Baskets

Let your muffin tin get out more! This is a great breakfast idea, with part of the preparation work being very child-friendly. Just be sure an adult does the actual cooking and serving (steps 7 and 8).


Nutrition Facts
  • 6 slices bacon
  • 6 slices bread (white bread works best)
  • Baby spinach leaves (18 to 24)
  • 1 tbsp (15 mL) oil
  • 6 eggs
  • Salt, to taste
  • Pepper, to taste


  1. Preheat grill to 350˚F (180˚C).
  2. Partially cook bacon in a skillet. Slices should be still pliable and not fully cooked. Remove bacon from skillet and drain on paper towel.
  3. Cut a circle of bread large enough to fit the base of a muffin tin from each slice of bread. (Reserve remaining bread to make croutons or bread crumbs.) Brush bread rounds with oil and press, oiled side down, into the holes of a 6-cup muffin tin.
  4. Place 3 to 4 baby spinach leaves on top of bread.
  5. Wrap bacon around the inside of each muffin cup.
  6. Crack egg into each muffin cup. Season with salt and pepper, to taste..
  7. Place muffin tin onto grill. Cook with lid down until whites are set, approximately 15 to 20 minutes.
  8. Allow to cool slightly before removing from muffin tin.