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Breakfast Recipes

Bacon Egg Cups

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These tasty little bacon and egg muffins are filled with protein for a portable and filling morning meal.

Ingreadient:

    • 4 bacon strips
    • 4 large eggs
    • 1/3 cup half-and-half cream
    • 1/8 teaspoon pepper
    • 1/2 cup shredded cheddar cheese
    • 2 green onions, chopped

Direction:

    1. In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.
    2. In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edge of each of two 8-oz. ramekins or custard cups coated with cooking spray.
    3. Sprinkle each with half the cheese and onions. Divide egg mixture between ramekins. Break 1 egg into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350° until eggs are completely set, 18-22 minutes.

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