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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Bacon and Egg Cups Recipe

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This recipe for Bacon and Egg Cups is from The brunick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 strips of bacon
2 red potatoes, sliced 1/8 inch thick, rounded ends discarded
1 small red bell pepper, finely chopped
12 large eggs
2 tablespoons chopped fresh chives
Hot Sauce for serving
Directions:
Directions:
Preheat oven to 400
Wrap 1 piece of bacon around the inside of each cup of a 12 cup muffin tin to create rings.
Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.

Bake until the fat starts to render from the bacon ( it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.

Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer. Run an offset spatula around the edges and remove to a platter.

Sprinkle with chives and serve with hot sauce if desired.
Number Of Servings:
Number Of Servings:
12

 

 

 

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