Bacon and Egg Muffins… Breakfast in a Cup

Bacon.  I’ll just stop there.  Ha ha.  Like, many that’s all I need to hear to grab my attention when it comes to a recipe.  The crisp, salty breakfast item that makes mouthes water… I’m salivating right now.  Here’s another breakfast on the go recipe that is easy to make in bulk to keep in the fridge and pop in the toaster oven before you head out the door.

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These may look complicated, but they are one of the easiest recipes.  My kiddos even helped out.

To make 12 Bacon and Egg Muffins, you will need:

  • Muffin tin
  • Butter
  • 12 med-lg eggs
  • 6 large strips of bacon sliced in half
  • 12 rounds of bread (the size of the muffin tin)
  • Salt and pepper

Directions:

Preheat oven to 350 degrees.  Assemble the muffins by first buttering each tins bottom layer.  Place a round of bread in each tin.  Wrap a piece of bacon around each bread round.  Next comes the part my kids had a blast doing.  Crack an egg for each tin and place it in the middle of the bacon and on top of the bread.  Bake for 30-35 minutes and you’re done!  Store them in your fridge and pop a couple in the toaster oven for 5 minutes before heading out the door.  Bacon to go?  I’m definitely keeping this one for the books!  Enjoy!

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