Bacon and Egg Muffins

Kevin wanted to make an awesome breakfast for me on Christmas morning for my birthday and he was thinking along the lines of a breakfast casserole.  We have one that I've made a few times and it's good, but a little dry with the hash browns.  I told him, "just pick up bacon and eggs and I've got another recipe for you to try!"  He was skeptical, he really wanted to surprise me, but he agreed, and on Christmas morning, together, we made what I now call Bacon and Egg Muffins.  And it took 1/4 of the time we would have spent on the casserole for preparation and cooking!

I stole the recipe from my fabulous wedding planner, Priscilla.  She's named them Bacon and Egg Cups, but since they're made in the muffin tin, I call them Bacon and Egg Muffins!  Regardless, they're fabulous and you must make them pronto!

The recipe makes 12 of them (a muffin tin full) and on Christmas morning I begged Kevin to only make 6 (half of the recipe), but he refused to listen!  I was stuffed after 2 and I think he ended up eating 4, but then we had 6 leftover.  I'm not a fan of twice heated eggs, but I think he ended up eating more a day or so later.  So, if you're a sweet little family of two, I'd suggest halving the recipe!

Ingredients:

12 Slices Bacon

8 Eggs

1/2 Cup Shredded Cheddar Cheese (more for us because Kevin is a cheese lover!)

Pinch of Salt

1/4 tsp Black Pepper

Directions:

- Preheat oven to 350.

- Spray each muffin cup with cooking spray.
- Whip the eggs, salt, pepper and cheese with a fork.

- Wrap each piece of bacon around the inside of each muffin cup.

- Fill each bacon lined muffin cup 3/4 of the way with the egg mixture.

Of course I had to make these again to get photos for the blog and the second time around, we only made 6!

- Bake for 30-35 minutes, until the egg cups are golden brown. Scoop them out of the tins. Serve immediately.  (I suggest wrapping those babies in some paper towels to get rid of excess grease!)

Yumm-o!

The fun for us started when we were trying to get the muffin tin in the oven...because I don't own a tin.  It's one of the silicone muffin trays that's very flexible and it took both of us holding the corners and trying to steady it, and it still sloshed our egg mixture around a bit!  However, our result was tasty and paired with birthday mimosas, it might now be my favorite Christmas morning breakfast! 

The simple ingredients for mimosas! Celebrate!

Go make these now!  Seriously!  Go!