This is a fun way to serve both bacon and eggs in one bite! The recipe can easily be doubled.
—Edith Landinger, Longview, TX
Prep: 20 min. • Bake: 15 min. Makes: 6 servings
12 to 18 bacon strips
1 tsp. butter
6 large eggs
Freshly ground pepper, optional
1. Preheat oven to 325°. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels.
2. Lightly grease six muffin cups with 1 tsp. butter. Cut six bacon strips crosswise in half; leave the rest whole. Line the bottom of each muffin cup with two bacon halves. Line sides of each muffin cup with one or two whole bacon strips. Break an egg into each cup.
3. Bake until the egg whites are completely set and the egg yolks begin to thicken but are not hard, 12-18 minutes. If desired, sprinkle with pepper.
1 bundle: 311 cal., 28g fat (9g sat. fat), 225mg chol., 447mg sod., 1g carb. (1g sugars, 0 fiber), 13g pro.