I saw this picture somewhere on Pinterest a while back and decided to give it a try for Easter Breakfast. The result was very tasty, pretty and extremely easy to make!
Bacon and Egg Cups
1 slice of bacon and 1 egg for each cup you wish to make
Regular Sized Muffin Tin
Optional Extras (chives, cheese, sun-dried tomatoes, herbs, etc.)
Cut each strip of bacon in half and form an X in the bottom of your muffin tin. Crack an egg into the cup on top of the bacon X. You can add other flavors here as well such as chives, cheese (if you eat dairy), sun-dried tomatoes or herbs. Bake at 350 for about 35 minutes or until eggs are cooked to your desired doneness and bacon is crispy on top. Give it a try and let me know what flavor combinations you create!
I made these on Sunday, and am loving them for breakfast this week! (P.S. I am Stephanie’s sister)
P.S. You’re cute.
What a nice idea! Angie, have you done these ahead and then rewarmed them?
I guess I should ask you, sis… so how were these rewarmed?
they are very yummy rewarmed in the microwave, but not crispy like they were when they were first made. I guess you could rawarm in the oven and then they might be crispy again.
Caveman David just got his eyes on these, guess what we’re having tomorrow?
Gots ta try it!
They are good, as long as you don’t over heat them!