Breakfast Idea: Bacon & Egg Cups

I call this a breakfast idea rather than a recipe because really, let's not kid ourselves, cracking an egg into a muffin tin lined with bacon isn't exactly rocket science. However, Autumn and her kiddos spent a couple days here this week and she told me about this delicious looking breakfast, so I had to try it for myself. After posting a photo on IG you can also apparently find this all over Pinterest too, so here I am, telling you that YES- this idea is pinnable, doable, and lovable. It turned out really well and I wanted to share it with all of you. I ate mine fresh out of the oven, but Autumn says that she bakes a bunch in advance and then just heats them up. Enjoy!

What you'll need:

a muffin/cupcake tin
cooking spray/something to coat the tray with
bacon (I used uncured turkey bacon)
a small bowl and a fork for mixing
eggs
salt/pepper to taste
chopped veggies




Directions:

Preheat your oven to 350.

Spray your tin or coat it so the bacon/eggs don't stick. And if you like your bacon a little crispy, I suggest precooking your bacon a bit beforehand.

In a small bowl, whisk together one egg per muffin cup and omit any or all yolks- totally up to you. I made four cups and used four egg whites and 1.5 yolks. If you're adding any chopped veggies mix them in now. Season with salt and pepper to taste.

Line each muffin cup with one slice of bacon.

Pour the egg mixture into each cup.

Bake at 350 for about 25 minutes, or until the egg is firm and a fork comes out clean when inserted.

Enjoy!