Bacon and Egg 'Cupcakes' Recipe
Photo: Marija Ivkovic
From Yahoo Food’s Cookbook of the Week: I Quit Sugar (Clarkson Potter)
Bacon and Egg “Cupcakes”
Makes 6
For a “greener” option, place a small parcooked-and-frozen broccoli floret in each cup. Use only 5 eggs and beat them lightly with a fork before dividing among the 6 cups.
Coconut oil or butter for greasing
6 strips bacon
6 eggs
Crumbled feta (optional)
Chopped chives or other herbs (optional)
Preheat the oven to 400˚F and lightly grease a 6-cup muffin pan. Use a bacon strip to line each muffin cup, looping or pressing the bacon around the sides and using any small broken bits to line the bottom. It needn’t be a perfect job—feel free to use extra bits to fill in the gaps. If you like your bacon crispy, place the tray in the oven for 5 minutes before continuing. Gently crack 1 egg into each bacon cup, then sprinkle with cheese and herbs if desired. Bake for 15 minutes, until the egg whites are set. Let sit for a minute and then, using a knife or spoon, gently remove the “cupcakes” from the pan. Serve hot or warm.
There’s more than one way to cook an egg, of course:
How to boil an egg (it’s simple…and complicated)
