02
Jul

bacon and cheese egg mcmuffin cups

These were simple and yummy. I don’t know about you, but one of my favourite meals of the day is breakfast. I could also eat eggs at any meal, and I know my husband could too (and bacon too, right James?). Try this recipe out. Just a note though, if you don’t have a texas sized (extra large) muffin tin, this recipe will not work. Regular sized tins are just not big enough for all the ingredients and the egg won’t have anywhere to go. You’ll just end up making a big mess. Don’t ask me how I know this.

3 whole english muffins, split

6 slices bacon, cooked until almost done

1/2 Cup shredded cheddar cheese

6 large eggs

Pinches of kosher salt and fresh cracked black pepper

1. Preheat oven to 350 degrees F. Press english muffins carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly

2. Remove and let cool for 5 minutes before removing from muffin tin. Serve as is or with some of your favorite hot sauce and a side of fruit!!

6 servings

Recipe adapted from Picky Palate

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