English Muffin Bacon Egg and Cheese Cups

• Meat

  • 12 slices Bacon

• Produce

  • 1 Chives, Fresh

• Refrigerated

  • 12 Eggs, large

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 1 Cooking spray, Nonstick

• Bread & Baked Goods

  • 6 Thomas' sourdough english muffins

• Dairy

  • 4 tbsp Butter
  • 1 cup Cheddar cheese

Found on number-2-pencil.com

Ingredients

• 6 Thomas Sourdough English Muffins
• Nonstick cooking spray
• 4 tablespoons of melted butter
• 1 cup of freshly shredded cheddar cheese
• 12 slices of bacon (about 12 oz)
• 12 large eggs
• Kosher salt
• Fresh chives

Directions

• Start by preheating oven to 375 degrees.
• Generously spray regular sized nonstick muffin tin with nonstick cooking spray.
• In a large skillet, cook bacon about five minutes total, just until fat has started to render and bacon is still very soft.
• Divide Thomas English Muffins and roll flat with a rolling pin until thin and flexible.
• Carefully line muffin tin with english muffins.
• Brush english muffins with melted butter.
• Sprinkle a small amount of cheddar cheese in bottom of each muffin.
• Cut bacon slice in half and lay each half into muffin.
• Push everything down firmly so there is plenty of room for egg.
• Crack egg into each muffin.
• Sprinkle with a pinch of kosher salt.
• Bake english muffins for about 20 minutes just until egg white is set.
• Remove from oven and sprinkle with fresh chives.
• Remove english muffins cups from muffin tin while still warm to prevent sticking.