When We Say “Cup,” Bacon Is Implied :)
8 Slices | Bacon
6 | Cage Free Eggs
1 Cup | Cheddar Cheese
1 Tablespoon | Fresh Thyme, Chopped
1 Tablespoon | Fresh Parsley, Chopped
To Taste | Fresh Cracked Black Pepper
What To Do:
0. Preheat oven to 400°F.
1. Cook the strips of bacon in a pan over medium heat until browned, but not crunchy-crispy. Transfer bacon to a plate topped with paper towels to drain and cool.
2. Spray 6 wells of a muffin tin with non stick cooking spray. Take a piece of bacon and wrap around the side of each muffin well. Cut the remaining two pieces of bacon into half and place each half in the bottom of the muffin well to form the bottom of the bacon cup.
3. Crack one egg into each cup. Top each with a sprinkle of cheese, thyme, parsley and the black pepper.
4. Bake until set (about 12-15 minutes). If all goes well the egg will be slightly runny when you cut into it.
Yields: 6 Servings
Use your choice(s) of cheese. I’m partial to cheddar, but pepper jack and goat cheese are favorites, too!
Sweet and savory make great breakfast buddies for this dish ~ Serve with a side of fresh fruits (grapes, pineapple and melon). Nobody leaves hungry!
~ Joe Paul Reider
Home Style Austin Founder
Keller Williams Realty, Inc.