“Egg”Cellent Breakfast

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Say what now?  Is that what you think it is?  Oh, yes it is!  Suggested from my friend Monica, this simple breakfast is as delicious as it looks and easier than I would’ve thought.  You really can’t go wrong with bacon, and I was especially impressed that my husband commented on how “great these taste!”  Although the recipe is only made for 2 cups per person, you can make as many as you’d like and add any kind of ingredients you like….make it your own!  Happy Sunday 🙂

Ingredients:

5 Slices of bacon (1 per cup) + (1) or more for bacon bits if desired

3-4 Eggs (I also made one with egg whites for a healthier alternative)

1/4 Cup Cheddar Cheese (Or any preferred cheese)

1/4 Teaspoon Salt and Pepper

1 Tablespoon finely chopped onion (optional)

Nonstick Spray or Butter for lining cupcake pans

Directions:

1.)  Preheat oven to 375 degrees

2.) With a fork, whip eggs, onion, salt, pepper, and 3/4 of cheese (reserve some for topping)

3.) Break up (1) slice of bacon into bits and add to the egg mixture

3.) Spray cupcake pans with non-stick spray or butter

4.) Line each cupcake cup with 1 slice of bacon

5.) Fill 3/4 of the way with the egg mixture

6.) Bake for 30-35 minutes

7.) If you’re a cheese fiend like my husband, halfway through baking, add the remaining cheese to the top

8.) Once the egg cups are golden brown and don’t jiggle around, remove from the oven and use a knife to scoop them out of the tins. Serve immediately!

You can really use any type of additional veggie or cheese you like, similar to an omelet.  Be creative, and to make it more fun put different things in each cup for a variety!

Image   The Chef in the works

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