Tuesday, August 7, 2012

Bacon-Wrapped Egg Muffins

These are my new most favorite things in the whole world! I have been making these every other day (only because there are 3 of us devouring them) otherwise these could easily last one person a week.  They are great fresh out of the oven, reheated, or cold :-) I eat them for breakfast, put them in my salads, you can toast and butter (lite butter of course) a lite english muffin and eat it like a samich.  Or maybe throw some lite mayo on 2 pieces of bread and make an egg sandwich....the possibilities for these little handheld wonders are endless, AND they travel well.  Cook up a batch of these and throw one in your lunch for work or school for a quick protein boost.

- 12 slices center cut or turkey bacon
- 12 medium or large eggs
- 2% sharp cheddar (shredded)

Preheat oven to 400
Spray muffin tin with Pam
Cook bacon in microwave, but don't cook it too much as it will not be pliable
Immediately situate bacon around the circumference of each muffin tin
Crack eggs into the center
Sprinkle tops with cheese
Salt and Pepper to taste
Bake for 7-10 minutes depending on whether or not you like your yolk runny or solid

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