This sort of redefines the term ‘bacon and eggs for breakfast’. Each egg muffin is wrapped with one piece of bacon, and baked in muffin tins. This makes a perfect breakfast for any morning, and has countless variations.

See my original post of this recipe on instructables.

Ingredients: (serves 8)

8 pieces raw bacon strips

8 eggs

Sprinkle of salt

Sprinkle of pepper

⅓ cup shredded cheddar cheese

 

DIRECTIONS:

Shred the cheese and set aside.

The goal is to undercook the bacon so that it is still very flexible and not crispy. Preheat oven to 375. When heated, place bacon in for about 10 minutes. Take out of oven.

When bacon is cool to touch, place them (as shown) in the muffin tins. Preheat oven to 400 degrees.

Crack each egg into the bacon-wrapped tins. Sprinkle over with salt and pepper and shredded cheese.

Place in preheated 400 degree oven, and bake for a little over 15 minutes, or until eggs are fully eggs are fully cooked, and bacon is crispy.

Serve warm.

 

…and, thanks to some of the comments and feedback I’ve received on my original post of this on instructables, I’ve inserted a couple ideas/variations:

1. Make an omelette variation on this: whip the egg with shredded cheese, half and half, and vegetables, or maybe some Feta, and cook it up the same way, wrapped in bacon, for a nice twist on breakfast.

2. For a more full-on variation: Add raw hash-browns to the bottom of the muffin tins, or some…pancake batter, and do everything else the same way.

3. Or you could always do a combination of those two. There are many many ways to change around this recipe.