Bacon & Egg Breakfast Cups
You’ll love the convenience of this savory handheld breakfast. You can bake these cups ahead and keep them on hand for quick grab-and-go breakfasts; simply reheat in the microwave for 30 seconds to 1 minute. For easiest portability, bake the full 20 minutes to set the yolks fully; for looser yolks, you can bake for less time.
Cooked Canadian bacon
12 large egg(s)
Grated Parmesan cheese
¾ cup(s), chopped
1 Tbsp, chopped
- Preheat the oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
- Arrange 1 bacon slice in each muffin cup; if slices want to pop up, make a tear from the edge to the center and fit them down into the pan (they don’t need to be perfect). Crack 1 egg into each muffin cup; sprinkle the eggs evenly with the salt and black pepper. Sprinkle the cheese evenly over the eggs, then sprinkle the tomatoes evenly over the top.
- Bake until the eggs are set to your liking, 15 to 20 minutes. Sprinkle the chives evenly over the top.
- Serving size: 1 egg cup