Tuesday, August 21, 2012

Bacon Egg and Cheese filled cups

Can I just say first off that I am not a bacon fan.  My husband is though, so that's why I experimented with this little recipe.  I am more of a sausage girl myself, but every once in awhile I will cross the white line and try a really crispy piece of bacon.  This recipe is that white line.  

School has started again and I needed a recipe to make for breakfast that can cook while my husband is in the shower getting ready and then he can take it with him on the walk to school (I know, we're such multitaskers in this family).  

I couldn't think of anything other than toast with egg, but that just didn't tickle my creative fancy, so the Bacon Egg and Cheese filled cup was created!  (I'm tapping myself on the back right now as I know you are applauding my success.)

I promise you, this one is a winner and the whole family is going to LOVE you, once you make it for them.

12 strips of THICK Bacon, cut in 1/2 width-wise
6 Eggs
12 tsp. Sharp Cheddar Cheese, shredded
Salt and Pepper to taste

Preheat oven to 350 degrees, then pull out your trusty muffin pan.  (The one with 12 holes).
Spray your muffin pan with non stick cooking spray.

Then you are going to line outer edge of each cup with 1/2 a slice of Bacon until the entire cup is surrounded.

In a little bowl combine 1 egg, a dash of pepper, and 2 tsp. cheddar cheese.  Beat for just a few seconds until well combined.

Slowly pour 1/2 the mixture into a cup, and the remaining 1/2 in another cup.  (You can always use 1 egg per cup, I just chose to 1/2 them.)
Sprinkle the top with a little salt and pepper and place in the oven for 15-20 minutes.

When you can see that the top of the bacon is sizzling, and the egg is cooked, turn the broiler on high for 1-2 minutes.  You want the egg and bacon to be crispy.

Pull out of the oven, let sit for just a minute, and then scoop them out and send them out the door with those hungry tummy's.

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