Ingredients
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6
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6
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1
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-
-
-
-
-
-
-
-
-
-
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Directions
Bacon and Egg Cups,This is a simple recipe that my husband makes for us a lot for breakfast. Just takes one pan and you have bacon and eggs! This recipe easily adapts to how many you want to make, just use more muffin/cupcake pans! Now if you like to have your bacon crispy, this will not be for you. The bacon gets done but not crispy! The bacon flavors the egg, which is much like a poached or boiled egg. The servings are based on two bacon and egg cups per person. Hope you enjoy!,The rating is partly my fault. I tried to use pre-cooked bacon and it cemented to the muffin cups. I agree with clundy1 that the cook tiime is too long. Fortunately I like my hard boiled eggs (which is basically what it is) very firm.,We really liked these and so easy to make. Thought the egg was cooked too hard. I had a brainstorm this morning – Eggs Benedict with my leftover Hollandaise Sauce. Pre-cooked the bacon in the muffin tin for 20 minutes and then baked it with the egg for 11 minutes. (just kept checking it) The eggs were perfect ( little runny). Then put on toasted English Muffins and covered with Hollandaise Sauce. They were so good. And easier than regular Eggs Benedict…..and only one dirty pan.
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Steps
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1
Done
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Preheat Oven to 350 Degrees. |
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2
Done
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Pre- Cook Bacon For 5-10 Minutes. |
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3
Done
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Using a Muffin/Cupcake Pan, Line the Holes With a Slice of Bacon, Pressing the Bacon Around the Sides of the Hole, not on the Bottom. |
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4
Done
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Crack One Egg Into Each Hole. |
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5
Done
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Sprinkle With Salt and Pepper and Cheese If Desired. |
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6
Done
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Bake at 350 Degrees For 20 Minutes or Until the Egg Is the Doneness You Like. |
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7
Done
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These Bacon and Egg Cups Should Pop Right Out of the Pan. |
