Baked Bacon and Egg Cups

May look and sound strange but damn they are good. I like my bacon crispy so i leave it in for 10 -12 minutes before adding the eggs but go according to your taste.

Prep Time 5

Cook Time 17

Total Time 22

Servings People

Ingredients

8 large eggs free range
18 rashers smoked back bacon
40 g cheese optional
salt
pepper

Instructions

Preheat your oven to 200C/400F/Gas Mark
Using a muffin/cupcake tin place the bacon into each one so that it goes from one side, down to the base and up the other side with a little overhang on each rim. It usually takes about 2 1/2 - 3 rashers per cup.
When all of the cups have been formed, place in the oven for 5 – 7 minutes to start cooking the bacon.
Remove from the oven and crack an egg into each cup. Season with a sprinkle of salt and pepper.
Its at this stage I get inventive and add a little cooked, soft onions, fried mushrooms and/or a grating of cheddar cheese.
Place back in the oven for about 10 more minutes until the bacon is cooked and the egg is how you like it.
Gently run a table knife or small flexible spatula around each cup to help remove them.
Serve as part of a meal or as a meal. Sprinkle with chives for the fresh kick.

Equipment

1 muffin tin

Nutrition