I thought I should post a recipe early on to earn the apron that ‘I’ am wearing in the header photo. So here is a new recipe that I tried yesterday. It is very easy, very tasty and a great addition to any brunch; bacon and egg cups.

I came across this recipe sometime ago on Pinterest and it has been sitting in my recipe board since then. It came from a great recipe blog ‘Fat Girl Trapped In A Skinny Body‘. Yesterday seemed like the time to try it out.

When it comes to a big breakfast I want what most men want. Bacon, eggs and potatoes. I could take or leave something like a pancake. Truthfully I am more happy with an english muffin or croissant. Meghan on the other hand loves waffles, pancakes and especially crepes. When we are making a brunch  or ‘brupper’ (breakfast at supper) for ourselves we compromise and get some combination of the two preferences.

But what do we do when we are having a bigger brunch with extra people? We both want to include our favorite breakfast foods. Yet trying to make eggs, bacon, and crepes at the same time is frustrating. There are too many frying pans that need constant attention in play. This leads to an awkward dance around each other, often with both of us getting splattered with bacon grease and a few crepes getting over cooked.

So I thought I would free up two frying pans with these little beauties. And boy was I glad to have done so.

I did do two things differently than the recipe below. First I omitted the salt and cooking spray. I assumed the bacon had the salt and grease covered. And secondly I precooked the bacon in the microwave just a little to make sure the bacon came out nice and crisp.

I am not one to take photos while cooking, so this picture is also from http://www.fatgirltrappedinaskinnybody.com/

Makes 12 cups
12 slices bacon
8 eggs
1/2 cup shredded cheddar cheese
pinch of salt
1/4 tsp black pepper

Preheat oven to 350 degrees.

Whip the eggs, salt, pepper and cheese with a fork. Spray non stick spray in 12 muffin tins. Wrap each piece of bacon inside the sides of each muffin cup.

Fill each bacon lined muffin cup 3/4 of the way with the egg mixture

Bake for 30-35 minutes, until the egg cups are golden brown and don’t jiggle. Use a knife to scoop them out of the tins. Serve immediately. 

Like I said these are a great addition to any breakfast, brunch, or brupper. Enjoy!