Bacon and Egg Muffins aka Breakfast in a Cup

• Meat

  • 12 slices Bacon

• Produce

  • 1/2 cup Mushrooms
  • 1 Thyme

• Refrigerated

  • 6 Eggs, medium

• Baking & Spices

  • 1 Salt & pepper

• Bread & Baked Goods

  • 3 slices Bread

Found on bakeatmidnite.com

Description

Ingredients

• 12 slices bacon
• 6 medium eggs
• 3 slices bread (any kind)
• ½ cup sauteed mushrooms -OR- 6 slices tomato (thin slices)
• salt & pepper
• thyme, oregano or parsley (optional)

Directions

• Spray or grease REALLY well a 6-count muffin pan. Really grease that sucka up or the bread or any errant egg white will stick like glue. I’d actually advise using non-stick here.
• Partially cook bacon–it should NOT be cooked to crisp. This will just render a lot of the fat out of it. The bacon should be pliable. Drain on paper towels and cool slightly.
• Using a cookie cutter or a glass, cut circles roughly the size of the base of the muffin cup.
• If you choose to use mushrooms, drain all but 1 tbs of the bacon fat out of the frying pan. Saute mushrooms for about 5 minutes over medium heat. Set aside.
• Preheat oven to 400 degrees F.
• Place a bread circle at the bottom of each muffin cup. Now fit 2 slices of bacon loosely around the sides in each cup, overlapping as necessary, lining the sides of the muffin cup, forming a bacon “cup”.
• Place about 1 tbs of the mushrooms on top of the bread circle -OR- place sliced tomato on top of the bread circle.
• Finally, break egg and add to the bacon-lined cup on top of the mushrooms/tomato. Sprinkle top of each egg with salt, pepper, and a pinch of any of the herbs (or a combo of all of them) on top of each egg.
• Bake at 400 degrees F for 15-20 minutes, or until bacon is cooked to crisp–don’t overcook or the bacon will burn!