Bacon Egg Cups

Name: Bacon Egg Cups
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Ingredients: 4 bacon strips; 4 large eggs; 1/3 cup half-and-half cream; 1/8 teaspoon pepper; 1/2 cup shredded cheddar cheese; 2 green onions, chopped

Total Time Prep: 20 min. Bake: 20 min.

Yield 2 servings

Test Kitchen Approved

These tasty little bacon and egg muffins are filled with protein for a portable and filling morning meal.

Ingredients

4 bacon strips
4 large eggs
1/3 cup half-and-half cream
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
2 green onions, chopped

Directions

In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.
In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edge of each of two 8-oz. ramekins or custard cups coated with cooking spray.
Sprinkle each with half the cheese and onions. Divide egg mixture between ramekins. Break 1 egg into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350° until eggs are completely set, 18-22 minutes.

Nutrition Facts

1 serving: 380 calories, 28g fat (14g saturated fat), 486mg cholesterol, 521mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 24g protein.

This breakfast dish is a fresh take on the classic bacon-and-eggs combo. Make sure to use ovenproof bowls when baking! —Carol Forcum, Marion, Illinois

Recipe Creator