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.