Bacon and Egg Breakfast Cupcakes


Made in a muffin pan, the breakfast cupcakes are perfect for making many single servings of bacon and eggs at once.

Ingredients

  • 16 Slices of Bacon
  • 8 English Muffins
  • 8 Eggs

Method

  1. Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
  2. Place muffin on a muffin pan and place 2 bacon slices on top of muffins and crack an egg over each. Season with salt and pepper.
  3. Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

 


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writer
Anel Grobler
Wine and drinks news, shaken and stirred. Editor and CIC at winetimes.co