Cheesy Bacon-Wrapped Eggs Baked In Muffin Tins
This makes a wonderful brunch, of coarse you may increase the amount to whatever you wish, I serve these on toasted English muffins topped with a little salsa, after you fry the bacon these take no time at all to make and you can fry the bacon hours ahead, you can even line the muffin tins with the bacon ahead of time
Notes from our test kitchen; make certain to grease your muffin tins very well so the eggs slide right out easily
6 bacon slices
12 teaspoons melted butter or bacon grease (can use a little more if desired)
12 tablespoons shredded cheddar cheese (can use a little more)
6 extra-large eggs (I use jumbo eggs)
fresh ground black pepper
Preheat oven to 350 degrees F (oven rack set to second lowest position).
Prepare 6 regular size muffin tins.
Generously spray each mufin tin with cooking spray (the tins must be well greased).
In a skillet cook the bacon slices until browned but still flexible (do not cook until crisp or they will crumble when lining the muffin tins).
Wrap 1 slice of bacon around the inside of each muffin tin.
Drizzle about 2 teaspoons melted butter into the inside of each tin.
Sprinkle about 1 tablespoon shredded cheese over the melted butter, then crack 1 egg over the cheese.
Season the top of the egg with black pepper and a small amount of salt if desired.
Bake for 10-15 minutes.
Remove the tin from the oven then top with another tablespoon of shredded cheese; return to oven until the cheese melts and the eggs are completely cooked.
Carefully lift out each egg from the tin.