Ingredients
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1
-
16
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12
-
-
1/3
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-
-
-
-
-
-
-
-
-
Directions
Occupy Bacon,This was a recipe that a friend of a friend gave to me. I tweaked it a bit to my family’s taste. If you do not have hash browns use bread for the bottom. We like to have his on a weekend morning and the kids love to see the egg occupy the bacon.,Are the hasbrowns cooked first? This sounds delish!,Fun and easy! I didn’t have any hash browns, but I had some cinnamon rolls. I cut up one of the rolls, baked it for 10 minutes and used that as the base. I also used a fancy seasoning that my wife has m: sea salt plus 5 peppers. This was tasty! I’ll definitely make it again.
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Steps
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1
Done
|
Preheat Oven to 400 Degrees. Spray a 12-Cup Muffin Pan With Nonstick Spray (or Use a Silicone Muffin Pan). |
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2
Done
|
Heat a Skillet Over Medium-High Heat. Arrange the Bacon in the Skillet in a Single Layer and Cooked Until Its Fat Is Mostly Rendered but Its Still Pliable, About 5 Minutes. |
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3
Done
|
Put About 1 Ounce of Hash Browns in the Bottom of Each Muffin Cup and Gently Press With the Back of a Spoon. Keep Any Remaining Hash Browns Warm and Serve on the Side. (if Using Bread, Cut Two 2-Inch Circles Out of Each Slice of Bread. Place a Bread Circle in the Bottom of Each Muffin Cup.). |
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4
Done
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Wrap a Slice of Bacon Around the Edge of Each Muffin Cup. |
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5
Done
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One by One, Crack the Eggs Into Center of Bacon and Season With Salt and Pepper. |
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6
Done
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Bake Until the Egg White Is Set, 10-12 Minutes (longer If You Like Your Yolks Firm). Using a Thin Knife or Offset Spatula, Remove the Bacon-Egg Cups from the Pan. Sprinkle With Cheese If Desired. Serve. |
