Monday, April 30, 2012

Bacon and Egg Cups

One of the easiest way to prepare a good breakfast/brunch for a slow and leisurely Saturday had to be these bacon and egg cups. It is possible to include toast to complete the meal but since I am going low-carb these days, bacon and eggs is good enough on their own.

Only two ingredients needed: bacon strips and eggs. Line a muffin tin with bacons and crack an egg in. Add a dash of salt and pepper to kick things up a notch. If its not too much work, a dash of cayenne pepper and mustard complements beautifully.

Bake until egg is set and bacon is crispy.

Enjoy with a dollop of ketchup, preferably in your pajamas while web surfing.

Bacon and Egg Cups
6 eggs
6-8 strips of streaky bacon
oil for greasing the baking tin

Baking Temperature: 180C
Baking Time: 10-15 minutes

  1. Preheat the oven.
  2. Grease and line a muffin baking tin with bacon.
  3. Crack eggs into each tin, carefully.
  4. Bake until egg is set.
  5. Sprinkle on some pepper before serving.

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