Baked Bacon And Egg Cups

Crack a single egg into cup of a muffin tin. Add ricotta and mix at high speed for 2-3 minutes.

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Mix all ingredients for the egg muffins together in a medium bowl.

Baked bacon and egg cups. Sprinkle each with 12 tablespoon cheese. Bake for 15-20 minutes or until the egg. Crack eggs into a medium glass or ceramic bowl or into the bowl of an electric stand mixer.

Add 025 oz of cheddar cheese to each egg cup. Pat dry and arrange each slice of bacon around each the edge of each muffin cup creating a a circle. Crack an egg into each of the cups.

Stir in cheddar cheese green onion chopped bacon. Chop bacon into 14 inch pieces and add 12 strip of bacon to each egg cup. Bake in the preheated oven until eggs are done to your liking 12-18 minutes.

Pour out the excess grease. Afterward crack eggs into each muffin cup. Place one round of Canadian Bacon in each cup pressing to line sides and bottom.

Add some baby spinach to the inside of each bacon cup. Bake at 375 F for 12-15 minutes or until egg. Finish with a pinch of dried oregano.

Drain any excess fat from the cups. Cook the bacon for 10 minutes in the oven. Evenly divide between the prepared muffin cups.

Sprinkle cheese chopped parsley and dried herbs of your choice. Preheat the oven to 375F and grease a 12 cup muffin pan well OR use 12 silicone muffin cups. With a fork break each yolk and stir the ingredients together lightly.

Allow bacon to cool. Sprinkle with salt pepper and mature cheddar cheese. Crack an egg into each muffin cup and season with salt and black pepper.

Cook bacon in a skillet or the microwave until it is about halfway done. Bake the bacon for 10 minutes and take it out of the oven. Crack 1 egg into each muffin.

You may need to slightly fold the edges One at a time crack eggs and place in Canadian Bacon cups one egg per cup. Shape a piece of bacon so it is pressed against the sides of the muffin tins and forms a circle.

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