Bacon N' Eggers

*UPDATE 2019- Since I originally created this recipe I have changed one element. I no longer use a full slice of bacon for each muffin cup. I now use silicone muffin liners. You can find them here : Muffin Liners . Half a slice of bacon per cup is more than enough. I found that the muffin liners make removal and clean up SO much easier. And also the full slice of bacon was just too overpowering. So with the muffin liners I just place 1/2 a slice of bacon in the bottom, crack the egg on top and then add the toppings. Then I just pop em’ in the over that it preheated to 350 degrees and cook them for 30 min. This saves time, extra unnecessary fat and grease, and of course saves money by using less bacon! Enjoy! Trina xoxo

Let's face it everybody loves bacon! Now I don't eat bacon that often. It's very high in salt and fat. But boy is it good! So once in a while I like to treat myself on Sunday mornings when I make Brunch. There is a local farm here called Wild Moon Organics (you can check them out here: http://wildmoon.org/ ) and I like to purchase their bacon preferably, because I know they treat their piggies good!  SO no, I don't mean turkey bacon, I mean THE REAL STUFF! ;) 

We are big fans of goat cheese here, so I like to put fresh thyme and a little crumbled goat cheese in these.  Though there are many variations we make. Sometime we add fresh diced tomatoes, fresh chopped basil, and brie cheese. Sometimes we add salsa, chopped cilantro, and a little cheddar. Sometimes we add chopped sundried tomatoes, fresh chopped parsley and basil with feta.... anyways, you get the point! You can change these up easily, just keep the bacon as the base, and dress up our egg anyway you like! 

This recipe is easy, it's fast, it's very versatile, and it tastes fantastic every time! 

Bacon N' Eggers  (with Thyme & Goat Cheese)

- 12 slices of bacon
- 12 eggs
- Sea salt & Pepper to taste
- 1-2 tablespoons fresh thyme
- 4 oz goat cheese

Bacon N' Eggers (with fresh chopped tomatoes/basil/ and Goat Cheese)

- 12 slices of bacon
- 12 eggs
- Sea salt & Pepper to taste
- 1/3 cup diced fresh tomatoes, 2 tbls fresh chopped basil
- 4 oz goat cheese

Pre heat oven to 400 degrees.
Cut 12 slices of bacon in half, to make two pieces out of each piece, making 24 1/2 slices. Line 12 muffin cups with the bacon in a x pattern.

Pop pan in oven an let bacon cook for about 5-7 min. Then remove from oven. ( I usually do this at about 400degrees). 

Then crack one egg into the center of each cup. Top egg with herbs/cheese etc and a little bit of salt-and-pepper. 

Put pan back in oven for about 20-30 minutes, until eggs are cooked to your desired amount. (Some like em' runny, some like em soft, some like em' hard 😉).

Pop out egg "muffins" with a plastic knife ( so you don't ruin your muffin tin) and serve pipping hot! Serve with fruit and you have simple breakfast success! 

I wish you healthy happy cooking!