A simple egg scramble inside a bacon cup is topped with cheese in this delicious compact meal made in a cupcake pan. You and your entire family will enjoy this basic recipe and adding different cheeses or toppings – like mozzarella and basil or onion and cheddar. Feel free to experiment to find your favorite way to enjoy these breakfast (or anytime) cups!
INGREDIENTS:
- 6 bacon slices, divided
- 4 eggs, beaten
- 1/2 cup heavy whipping cream
- 1/4 teaspoon salt
- 1//8 teaspoon freshly ground black pepper
- 1/2 cup shredded Monterey Jack cheese
DIRECTIONS:
- Preheat over to 350 degrees F
- Wrap on bacon slice inside a cupcake tin around the edges, so it covers the sides of the tin. Repeat with three more slices in three more tins.
- Cut the remaining two bacon slices into 2 inch pieces. Place 2 to 3 bacon pieces at the bottom of each bacon wrapped cupcake tin so each is fully covered.
- In a medium bowl, whisk together the eggs, heavy cream, salt and pepper.
- Pour the egg mixture evenly into the bacon wrapped tins. Cover each with 2 tablespoons of cheese.
- Carefully place the cupcake pan in the over to avoid spillage. Bake for 35 minutes or until golden brown.
COOKING TIP: Save time using precooked bacon instead of uncooked bacon slices. Look for thick-cut precooked bacon since the regular cut tends to be very thin.
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