- 1 dozen eggs
- 1 pkg of bacon (thick cut works best)
- Shredded cheese of your choice
- Minced fresh herbs of your choice
- Salt and pepper
Preheat oven to 375 degrees. Cook bacon until done, but not crispy. Drain on paper towels and let cool. Remove all residual grease on bacon strips.
Spray muffin tin or individual small ramekins with nonstick cooking spray. Line each muffin cup with one piece of bacon. Use leftover small pieces in the bottom of each cup. Crack one egg into each cup. Add salt and pepper. Sprinkle each with cheese and minced herbs of your choice. Bake for 15-20 minutes, checking often for desired doneness.
Everyone in my family liked these. I prepared some without breaking the yolk and some were made with whisked eggs. My family preferred the whisked eggs, which puffed up nicely. My children thought the unbroken yolks had a strange consistency when baked.
Next time, I'm going to try a variation with spinach and mushrooms.