One of the easiest way to prepare a good breakfast/brunch for a slow and leisurely Saturday had to be these bacon and egg cups. It is possible to include toast to complete the meal but since I am going low-carb these days, bacon and eggs is good enough on their own.
Only two ingredients needed: bacon strips and eggs. Line a muffin tin with bacons and crack an egg in. Add a dash of salt and pepper to kick things up a notch. If its not too much work, a dash of cayenne pepper and mustard complements beautifully.
Bake until egg is set and bacon is crispy.
Enjoy with a dollop of ketchup, preferably in your pajamas while web surfing.
Bacon and Egg CupsIngredients6 eggs6-8 strips of streaky baconoil for greasing the baking tinBaking Temperature: 180CBaking Time: 10-15 minutesDirections
- Preheat the oven.
- Grease and line a muffin baking tin with bacon.
- Crack eggs into each tin, carefully.
- Bake until egg is set.
- Sprinkle on some pepper before serving.
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