Breakfast is one of my favorite meals of the day. Unfortunately I rarely prepare anything on weekdays. I refuse to wake up any earlier than it required to wake up and get to work at the lab on time. Which means I am always on the hunt for quick morning recipes that do not require supervision. These breakfast cups meet my requirements for a weekday breakfast, and they are warm and tasty to boot!
3 whole-wheat English muffins, split
6 slices ready cooked bacon, right out of package
1/2 cup shredded cheddar cheese
6 large eggs
Pinch of salt and pepper
- Preheat oven to 350 degrees F. Press English muffin halves carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring.
- Sprinkle with salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly.
- Remove and let cool for 5 minutes before removing from muffin tin.
Source: Picky Palate