These eggs were so good Big D inhaled three, then went to stare at the leftovers, wishing he had belly room to eat more. I know the ingredients are the traditional stuff you may find in a breakfast, only the convenience of having it all together in a little ball makes them taste oh so much better! Depending on my mood I may add garlic powder, parsley, chili powder….whatever is sprinkled on top mixes nicely with the egg and cheese to give them even more character. They also travel well, for those mornings when we run late and breakfast is in the car! If you like crispy bacon line the cups with the meaty side up (the pictured egg in the foreground). If you like softer bacon line the cups with fat edge up (eggs in the background). Another nice thing about these eggs is breakfast prep time drops exponentially. A typical bacon and eggs breakfast requires me to stand over crackling bacon and gently fondling eggs for 20 minutes or so, while sometimes taking special orders for soft bacon or easy over eggs. With this dish I did five minutes of prep then sat down and read some Harry Potter to Little B until the oven timer went off. Always looking for more cuddle time! And she insisted they be called Bacon Muffins when I started suggesting other names. Sometimes it is wise not to argue.
2 Tbsp butter, cut into 12 pieces
12 slices bacon
1 cup shredded cheese
Sea salt and coarse ground black pepper to taste
Preheat oven to 350 degrees. In a muffin tin that holds twelve muffins, line each cup with a piece of bacon. For crispier bacon stand the meaty side up in the pan; for less crispy bacon stand the bacon fat side up. Drop a piece of butter in the bottom. Crack an egg into each cup. Sprinkle salt and pepper (or other seasonings to your liking) on top of the egg. Sprinkle cheese equally among the twelve cups. Bake 18 minutes for soft, and up to 21 minutes for firm eggs. Remove from oven and let sit for a few minutes to cool, then serve.