This week is a bit busy for me, we’re knee deep in our move and our household is finally feeling better from the cold and illness that we all had. D-Man’s birthday was nice, and I’m also in the midst of planning his party which will be held right after we get settled into our new house.
After about a week of oatmeal, soup, cough drops and a ton of medicine, I was in the mood for some food. I always like trying new things in the kitchen, especially when it comes to breakfast. I’ve seen these cute little egg cups in a few places and I’ve tried different ways when it comes to making them. I’ve found pre-cooking the bacon just a bit helps with the texture and using a muffin pan works better than ramekins. These are now a new favorite in our house, and just what I needed after a week of bland foods! They’re so easy to make and the kids love how fun they are!
Ingredients (per egg cup)
- 1 slice thick cut bacon
- 1 medium egg
- 1/2 teaspoon shredded cheese (preferably sharp)
- dash of salt/pepper to taste
|Preheat your oven to 350. then pre-cook the bacon just enough so it’s got a little brown and not so pink.
Lay bacon on paper towels while cooling, you want the bacon still bendable, not crisp.
|Lightly spray or grease a muffin tin, then use the bacon to form a ring in each space.|
|In a bowl, crack open your egg and sprinkle with a bit of seasoning. Whisk until blended.|
|Pour each egg in the middle of each bacon ring.|
|Sprinkle with cheese, preferable Sharp Cheddar, but all I had on hand was a mixed blend.
Now bake in the over for about 20 minutes.
|I sprinkle mine with just a bit of Tobasco Sauce. So good!
You could add avocado or other veggies, salsa, whatever you like!