individual baked eggs in muffin cups

How To Make individual baked eggs in muffin cups

• 1

  Preheat oven to 350°F. Spray muffin cups, to be used, with cooking spray. If you have any EMPTY cups, in the muffin pan, pour in about 1/3 cup water into each one. Or, you can use ramekins (little individual baking cups).
• 2

  While oven preheats, cook bacon on stove-top or microwave. Or when oven is ready, cook bacon in oven (flat). By all cooking methods, cook, until evenly brown, but still flexible.
• 3

  Cool bacon enough to handle, and wrap bacon slice around the inside of a muffin cup or ramekin. Place butter or bacon grease, in bottom of cup. Drop an egg, into as many cups as you plan to bake.
• 4

  Bake eggs 10-15 minutes, then top with a small sprinkle of dried chives (if using). Place 1/4 slice Cheddar cheese (if using), over egg, and continue cooking, until cheese is melted, and egg is cooked. Makes 1 serving per cup. For more than just one serving, scale it to the number of eggs you would like to bake. You can cook up to 12 eggs in a muffin pan, but if you want to make less egg cups, try to space them out, in the pan for more even cooking. And, put about 1/3 cup of water, into each EMPTY muffin cup. Cooking times vary in different ovens and different altitudes; adjust accordingly. Serve with English muffins or toast.
• 5

  Nutrition: One egg/bacon cup 174 cal, 14.3 g fat (6.6 g sat), 237 mg chol, 305 mg sod, 115 mg potassium, 0.6 g carb, 0 g fiber, 10.7 g protein, 0.4 g sugars. You can also make cups out of different foods, like bread, biscuit dough, hash browns, ham, scrambled eggs & whatever toppings you like, like herbs, spices, chopped veggies, etc. Of course, this would change the nutritional values, that were previously shown.
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