INDIVIDUAL CHEESY BACON-WRAPPED EGGS
This makes a wonderful weekend brunch and is easy to make! This recipe is for 6 eggs but you can make more or less or as desired, the muffin tins must be non-stick for this recipe this can also be made in ramekins, you may use more or less cheese if desired, or omit the cheese on the bottom and just sprinkle on top of the eggs, I serve these eggs on buttered toasted English muffin halves topped with salsa, but of coarse you can serve any way you desire, for greasing see my recipe#78579
Provided by Kittencalrecipezazz
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Set oven rack to second-lowest position.
- Spray inside of each muffin tin with cooking spray (or use Pan Release).
- In a skillet cook the bacon slices over medium heat until brown but still flexible (do not cook until crisp!).
- Wrap 1 slice of bacon around the inside of each muffin cup.
- Drizzle about 2 teaspoons melted butter into the inside of each cup.
- Sprinkle about 1 tablespoons grated cheese over the melted butter, then crack 1 egg over the cheese.
- Season the egg with black pepper and a little salt.
- Bake for about 10-15 minutes.
- Remove then top with another tablespoon of grated cheese on top of the egg; return to oven until the cheese has melted and the egg is cooked.
Nutrition Facts : Calories 301.4, Fat 27.5, SaturatedFat 12.7, Cholesterol 261.9, Sodium 400.5, Carbohydrate 0.7, Sugar 0.5, Protein 12.5
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