Sunday, October 18, 2015

Bacon Egg Cups

I get into breakfast ruts every so often.  I've been in a mini-one lately.  So, I tried a new egg recipe the other day, courtesy of a blogger/business woman I discovered named Wellness Mama.

She's a little nutty in some of what she puts out there, but her recipes are generally more mainstream than some of her more unconventional posts.  I've found plenty of her tips and tutorials invaluable, but I wouldn't jump feet first into everything she recommends!

Anyway, enough about the slightly wacky Wellness Mama.  I was intrigued by one of her egg recipes and decided to try it out a few days ago.  It helped me climb out of my breakfast rut, and it was easy & tasty.

Mostly because bacon.  It's easy to put together, and you can make a little more than what you plan to eat in one sitting to reheat during the week.

The gist is this.  Chop up some onions and peppers, (or whatever veggies you prefer) line a few sections of a muffin tin with bacon, & put the vegetables in the bottom of each muffin cup.  Beat however many eggs you're using with a little bit of milk and salt and pepper. (one egg per muffin cup - so I used four)  Last, add the egg mixture to each muffin cup.

Raw and ready for baking

Bake at 375 degrees for 30 minutes or until the eggs are set.  I topped ours with cheddar in the last five minutes of baking for a little cheese love.

Hot & bubbly, right out of the oven

They really puff up in the oven.  The eggs got surprisingly fluffy, sort of like a quiche.  And the bacon really makes it.

How about this love?

You might also like this baked egg recipe I wrote about not too long ago.  If you find yourself in a breakfast rut, consider one of these as a remedy - It worked for me! 

Ta-ta for now.

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