Baked Bacon And Egg Cups
Crack an egg into each muffin cup and season with salt and black pepper. Drain any excess fat from the cups.
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Stir in cheddar cheese green onion chopped bacon.
Baked bacon and egg cups. Cook bacon in a skillet or the microwave until it is about halfway done. Add 025 oz of cheddar cheese to each egg cup. Preheat the oven to 375F and grease a 12 cup muffin pan well OR use 12 silicone muffin cups.
Bake in the preheated oven until eggs are done to your liking 12-18 minutes. Sprinkle with salt pepper and mature cheddar cheese. Crack eggs into a medium glass or ceramic bowl or into the bowl of an electric stand mixer.
Place one round of Canadian Bacon in each cup pressing to line sides and bottom. Crack an egg into each of the cups. With a fork break each yolk and stir the ingredients together lightly.
Crack 1 egg into each muffin. Cook the bacon for 10 minutes in the oven. Sprinkle cheese chopped parsley and dried herbs of your choice.
You may need to slightly fold the edges One at a time crack eggs and place in Canadian Bacon cups one egg per cup. Add some baby spinach to the inside of each bacon cup. Chop bacon into 14 inch pieces and add 12 strip of bacon to each egg cup.
Pat dry and arrange each slice of bacon around each the edge of each muffin cup creating a a circle. Bake at 375 F for 12-15 minutes or until egg. Pour out the excess grease.
Mix all ingredients for the egg muffins together in a medium bowl. Allow bacon to cool. Finish with a pinch of dried oregano.
Add ricotta and mix at high speed for 2-3 minutes. Afterward crack eggs into each muffin cup. Shape a piece of bacon so it is pressed against the sides of the muffin tins and forms a circle.
Crack a single egg into cup of a muffin tin. Evenly divide between the prepared muffin cups. Bake for 15-20 minutes or until the egg.
Bake the bacon for 10 minutes and take it out of the oven. Sprinkle each with 12 tablespoon cheese.
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