{Mmm, Mmm, Mondays} Bacon & Egg Cups

We were Bug-less on Sunday morning so hubby and I got to have a nice, peaceful breakfast together. You can certainly follow these instructions and leave the bacon out for the kiddos...but hubby looooves his bacon, so I made these Bacon & Egg Cups! The great thing is, you can just make a whole batch of them and throw them in the freezer to have on hand.

Ingredients:

1 strip of bacon for each cup {optional}

1 egg for each cup {or one less if you add in veggies}

Cheese & anything else you like to have in an omelet. 

A greased muffin tin. {I used the Crisco spray}

Instructions:

Preheat oven to 350 degrees.

Cut each slice of bacon in half. Cook bacon following package instructions until brown but still flexible.

Place one half lengthwise into the muffin tin and the other the opposite way {to form an X}.

Crack your eggs into a bowl and scramble. Add in your cheese & veggies if using them. The veggies will give you about one extra cup to be made so if making more than a couple, you can use one less egg. 

Fill muffin tin 3/4 full with egg mixture.{you might want to put the muffin tin on a cookie sheet in case of any spills}

Cook in oven for 15 minutes or until eggs look fully cooked on top.

Let cool before taking them out of the tin.

These would be a nice thing to make if you have company for breakfast or are hosting a brunch! Yumm!

By the way, I thought I was a genius when I made the bacon as a "cup" but apparently it has been done...by lots. Ahh well. 

Enjoy!