After mentioning the mini frittatas to Shawn, he suggested we also try these bacon, egg, and cheese cups – we had a bunch of Amish bacon lying around that obviously needed to do something amazing. 😉 These were great! And tiny, so you can have a couple for breakfast without feeling tooooo guilty. There’s no real recipe for this, but below is how we did it.
- 8 strips of bacon
- 6 eggs
- salt and pepper to taste
- cheddar cheese, shredded
Preheat oven to 350.
Line each muffin tin section with a slice of bacon. I sliced each piece of bacon into 4 little sections and that filled a cup. Whisk eggs with salt, pepper and seasoning (I added a bit of onion and garlic powder). Top with a small bit of cheese.
Bake for about 30 minutes, or until bacon is cooked and eggs are set.