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Bacon and Egg Cups

Bacon and Egg Cups are a fun and versatile breakfast idea.

Figuring out what’s for breakfast can be a chore, especially on those busy days when time is tight and you are just trying to get through the day. We’ve taken the guesswork out of planning by providing you with one full day of main dishes that are a breeze to get on the table.

Make Bacon and Egg Cups when you want a simple, hot breakfast to feed your family without any complexity. Additionally, when you have to have breakfast on the run, Bacon and Egg Cups can easily turn into a handheld meal. Just plop them on a napkin, pass to your children as you are headed out the door, and you are good to go.

Bacon and Egg Cups

Serves 6
Prep time: 5 minutes
Cook time: 20 minutes

6 slices bacon or turkey bacon
6 eggs
Kosher salt
Cracked black pepper to taste
1 ounce shredded mild cheddar cheese

1. Preheat oven to 350°F.
2. If you are using turkey bacon, lightly spray a muffin tin with nonstick cooking spray. This is not necessary if you use regular bacon.
3. Line six cups of a muffin tin with a slice of bacon, wrapping it around and pressing it into the side.
4. Crack one egg into each bacon-wrapped cup. With a fork, gently press into and break the yolk of each egg.
5. Sprinkle each bacon and egg cup with a dash of Kosher salt, cracked black pepper and shredded cheddar cheese.
6. Bake for 20 minutes or longer if you desire crisper bacon.
7. Pop out of the muffin tin with a fork and serve while warm.

Stretch It

Delicious, easy ways to use leftover Bacon and Egg Cups.

Yummy Bacon and Egg Cups are usually gobbled right up, however, if you do have any leftovers, here are a couple of nice options.

Tossed Salad
Chop up the Bacon and Egg Cups and add them to some mixed greens and your favorite salad ingredients. Top with dressing and enjoy a quick lunch salad.

Egg Cup Sandwich
Make them into a lovely toasted sandwich. To do this, you will need to slice the bacon and egg cup in half, horizontally. Toast two slices of bread (ciabatta bread works well), add a slice of provolone cheese and then place the two slices of egg cup next to each other on the piece of bread. Add mayonnaise, if desired, and enjoy.

Written and photographed by Kristen Doyle, dineanddish.net

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