Muffin Tin Breakfast
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Serves/Makes: 6
Ready in: 30-60 minutes
- 6 slices bacon
- 6 eggs
- salt and pepper, to taste
- 1 tablespoon butter or margarine, cut into bits
- 1/4 cup half and half
Preheat the oven to 350 degrees F. Heat a skillet over medium-high heat. Cook the bacon for 3-4 minutes, turning the slices as needed to cook on both sides, until the bacon is half-cooked. Remove from the skillet and let drain on paper toweling. Cut an inch off each slice of bacon and place the piece in the bottom of the muffin cups. Place the remaining portion of each bacon slice around the inside of each muffin cup to form a circle. Carefully break an egg into each muffin cup. Sprinkle the egg with salt and pepper. Evenly drizzle each egg with some of the half and half and a dot of butter. Place the muffin cups in the oven and bake at 350 degrees F for 15-20 minutes or until the eggs are set. Remove the muffin cups from the oven and let cool slightly. Run a knife around the inside of each muffin cup to loosen the bacon then remove the bacon-wrapped eggs. Serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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