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Bacon & Egg Cups Line muffin tray with short cut bacon pieces, crack an egg in each cup, top with salt & pepper & a bit of parsley & bake for 15-20 mins or until desired...

Baked Egg Cups 12 Eggs 12 thin slices of deli ham (round) 1/2 Cup of your favorite cheese (I used Parmesan) 1/2 Cup diced scallions Fresh cracked Sea Salt and Pepper Preheat the oven to 400.  Spray a muffin tin with cooking spray.  Lay a piece of ham in each hole creating a little ham cup.  Crack one egg into each hole and sprinkle with salt and pepper. Bake the eggs for about 12 minutes…until the white is firm and the yolk is still nice and runny. Carefully…

bacon and eggs in a cupcake. so easy and yummy. First arrange one piece of uncooked bacon in a muffin cup. The add the eggs. You can scramble the eggs first or just crack them straight into the bacon lined cupcake. Gotta try with turkey bacon and egg whites next time.

Easy breakfast recipe. Cut a circle out of a piece of bread. Stuff it in a muffin tin. Crack an egg in it. Salt. Pepper. 375° for 20-25 mins.

bacon and eggs to go---preheat oven to 350 F. In a muffin pan, place a piece of Canadian bacon into each hole. Press it down and crack an egg into each piece of bacon. Cook in oven approx: 1. Runny yolk (8 min). 2.Semi-soft-yolk 3. Hard, crumbly egg (14 min). Pop the egg "cups" of pan once cooled enough to handle. These are yummy with a dollop of garlic cooking cream.

Shredded hash browns pressed into muffin tin; salt and pepper to taste, add shredded cheese, bake in oiled muffin tin for 15 mins at 425. Reduce heat to 350 add egg and bacon pieces and some cheese on top bake 15 to 18 additional mins. - Click image to find more Other Pinterest pins

easy omelets to go. baked in cupcake pan. crack 6 eggs into a large bowl. Add half an onion {chopped}, half a red pepper {chopped}, and about 3 green onions {chopped}. Nature's seasoning to taste. Toss in cheese, whisk together. Fill each cup a little over halfway. Bake at 375 for about 30-35 mins. immediately remove the liners {otherwise you’ll be peeling off little pieces of liner as you’re eating}. Let muffins cool on a wire rack and store in the fridge.

from The Girl Who Ate Everything

Bacon and Egg Toast Cups

BACON EGG NEST 6 slices of bacon 6 slices of bread 1/2 C shredded cheddar cheese 6 eggs Salt and pepper Preheat to 400° F Spray large muffin pan Cook bacon 3-5 min, until partially cooked Transfer to a paper towel-lined plate Cut circles in bread Press bread in wells Curl bacon around edge of of bread Sprinkle shredded cheese in the center of each piece of bread, crack eggs atop Bake until eggs are cooked through to your liking and bacon is crispy Run a knife- pop the egg cups out Season…