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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
6 bacon slices
12 tsp melted butter or bacon grease (can use a little more if desired)
12 tbsp shredded cheddar cheese (can use a little more)
6 extra-large eggs (I use jumbo eggs)
Salt and pepper
Preheat oven to 350 (oven rack set to second lowest position).
Prepare 6 regular size muffin tins. Generously spray each mufin tin with cooking spray (the tins must be well greased).
In a skillet cook the bacon slices until browned but still flexible (do not cook until crisp or they will crumble when lining the muffin tins). Wrap 1 slice of bacon around the inside of each muffin tin. Drizzle about 2 tsp melted butter into the inside of each tin.
Sprinkle about 1 tbsp shredded cheese over the melted butter, then crack 1 egg over the cheese. Season the top of the egg with black pepper and a small amount of salt if desired. Bake for 10-15 minutes. Remove the tin from the oven then top with another tbsp of shredded cheese; return to oven until the cheese melts and the eggs are completely cooked. Carefully lift out each egg from the tin.
Notes: You may increase the amount to whatever you wish, I serve these on toasted English muffins topped with a little salsa.
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CHEESY BACON-WRAPPED EGGS BAKED IN MUFFIN TINS
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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
6 bacon slices
12 tsp melted butter or bacon grease (can use a little more if desired)
12 tbsp shredded cheddar cheese (can use a little more)
6 extra-large eggs (I use jumbo eggs)
Salt and pepper
Preheat oven to 350 (oven rack set to second lowest position).
Prepare 6 regular size muffin tins. Generously spray each mufin tin with cooking spray (the tins must be well greased).
In a skillet cook the bacon slices until browned but still flexible (do not cook until crisp or they will crumble when lining the muffin tins). Wrap 1 slice of bacon around the inside of each muffin tin. Drizzle about 2 tsp melted butter into the inside of each tin.
Sprinkle about 1 tbsp shredded cheese over the melted butter, then crack 1 egg over the cheese. Season the top of the egg with black pepper and a small amount of salt if desired. Bake for 10-15 minutes. Remove the tin from the oven then top with another tbsp of shredded cheese; return to oven until the cheese melts and the eggs are completely cooked. Carefully lift out each egg from the tin.
Notes: You may increase the amount to whatever you wish, I serve these on toasted English muffins topped with a little salsa.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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