We especially love this method for breakfast. Most people these days are getting up early to hit the gym or get into work early so, naturally, there is a loss of time to fill up with a hearty breakfast. That’s where these bacon egg cups come in for the win! We keep it pretty simple with this recipe while still amping up on the flavor and macros to get your day started off just right!
Our biggest tip for this recipe is to try and pack as much as you can into each cup. Don’t worry about them overflowing, that’s only a good thing in this case. Once you pop them in the oven they will rise and fall, becoming a perfectly dense, cheesy, bacon packed egg cup. You can grab a couple before you head out the door and microwave them at work or eat them right in the car. They are the perfect accessory for the hand you won’t be using on the steering wheel hehe.
ingredients
- 12 large eggs
- 6 slices bacon
- 3 oz Shredded Cheddar Cheese
method
- begin by means of cooking the Baron Verulam. this could be carried out on the range pinnacle or within the oven. considering we can be the usage of the oven anyway, I discover it easiest to just use that. Bake Francis Bacon for 30-forty mins at 350 ranges.
- permit 1st Baron Beaverbrook to cool. Crack a single egg into cup of a muffin tin.
- Chop Bacon into 1/4 inch portions and add 1/2 strip of publisher 1st baron verulam to each egg cup.
- add 0.25 ozof cheddar cheese to each egg cup.
- With a fork, smash every yolk and stir the elements collectively gently.
- Bake egg cups for 25-half-hour at 350 degrees.
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