Quail Egg & Game Bacon Cups are luxurious little bites—petite yet packed with flavor. The salty richness of game bacon (like venison or wild boar) pairs perfectly with the delicate creaminess of quail eggs. These elegant mini cups are ideal for brunch boards, holiday hors d'oeuvres, or upscale party snacks.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 15 minsTotal Time 30 minsMakes 12 mini cups
For the Bacon Cups
6 slices of game bacon (e.g., venison, wild boar, or duck bacon)
Olive oil or butter, for greasing
For the Filling
12 quail eggs
Salt and freshly ground black pepper, to taste
Fresh thyme leaves or chives, for garnish
Grated aged cheese (optional – Parmesan or Gruyère), about 2 tbsp
Preheat & Prep the Tin
1
Preheat your oven to 375°F (190°C) .
Lightly grease a mini muffin tin with butter or olive oil.
Form the Bacon Cups
2
Cut each slice of game bacon in half crosswise.
Line each muffin cavity with two overlapping bacon halves, pressing them in to form a cup shape.
Bake for 8 minutes to partially cook and set the shape. Remove from oven, blot excess fat with paper towel.
Add Eggs and Bake
3
Carefully crack one quail egg into each bacon cup. (Crack quail eggs by gently slicing the top with a small paring knife or quail egg scissors.)
Sprinkle with a touch of salt, pepper, and optional cheese.
Return to oven and bake for 6–7 minutes , or until the egg whites are just set and yolks are soft.
Garnish & Serve
4
Let cool for 2 minutes before lifting from tin.
Garnish with a tiny pinch of chopped chives or thyme leaves.
Serve warm, ideally with a small serving fork or cocktail pick.
Serving Suggestions
5
Ideal for elegant brunch platters , canapé trays , or game dinners .
Pairs beautifully with Champagne , dry rosé , or a smoky Scotch cocktail .
Variation Ideas
6
Add a tiny bit of truffle oil before baking for extra decadence.
Line cups with prosciutto or smoked pancetta if game bacon is unavailable.
Crack a few drops of hot sauce or garlic aioli on top for a brunch bite with punch.
Ingredients Makes 12 mini cups
For the Bacon Cups
6 slices of game bacon (e.g., venison, wild boar, or duck bacon)
Olive oil or butter, for greasing
For the Filling
12 quail eggs
Salt and freshly ground black pepper, to taste
Fresh thyme leaves or chives, for garnish
Grated aged cheese (optional – Parmesan or Gruyère), about 2 tbsp
Directions Preheat & Prep the Tin
1
Preheat your oven to 375°F (190°C) .
Lightly grease a mini muffin tin with butter or olive oil.
Form the Bacon Cups
2
Cut each slice of game bacon in half crosswise.
Line each muffin cavity with two overlapping bacon halves, pressing them in to form a cup shape.
Bake for 8 minutes to partially cook and set the shape. Remove from oven, blot excess fat with paper towel.
Add Eggs and Bake
3
Carefully crack one quail egg into each bacon cup. (Crack quail eggs by gently slicing the top with a small paring knife or quail egg scissors.)
Sprinkle with a touch of salt, pepper, and optional cheese.
Return to oven and bake for 6–7 minutes , or until the egg whites are just set and yolks are soft.
Garnish & Serve
4
Let cool for 2 minutes before lifting from tin.
Garnish with a tiny pinch of chopped chives or thyme leaves.
Serve warm, ideally with a small serving fork or cocktail pick.
Serving Suggestions
5
Ideal for elegant brunch platters , canapé trays , or game dinners .
Pairs beautifully with Champagne , dry rosé , or a smoky Scotch cocktail .
Variation Ideas
6
Add a tiny bit of truffle oil before baking for extra decadence.
Line cups with prosciutto or smoked pancetta if game bacon is unavailable.
Crack a few drops of hot sauce or garlic aioli on top for a brunch bite with punch.
Quail Egg & Game Bacon Cups
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