Ingredients:
6 slices of bacon, diced 6 large eggs 1/2 cup shredded cheddar cheese Salt and pepper to taste Chopped chives or parsley for garnish (optional)
Instructions:
Get things started by preheating your oven to 375°F (190°C). No need to wait around; it’s quick! Grab your diced bacon and toss it into a skillet over medium heat. Let it sizzle away until it’s crispy, but not too crunchy. Remember, it’ll continue cooking in the oven. Place the cooked bacon on some paper towels to drain any extra grease. Now, take each bacon piece and line the sides of each muffin cup with it. Think of it as creating a delicious bacon cup for your eggs. Carefully crack one large egg into each bacon-lined cup. Keep an eye on those yolks; you want them intact! Don’t forget to sprinkle a pinch of salt and pepper on each egg. Place your muffin tin into the preheated oven and let the oven do its thing. In about 16-18 minutes, your egg whites will be perfectly set, while the yolks remain wonderfully runny. Feel free to adjust the baking time to match your yolk preferences. Take your bacon cheese egg cups out of the oven and let them cool for ~5 min. If you’re feeling fancy, add some chopped chives or parsley for an extra bit of flavor.
