I love making these for breakfast! They’re so fast and simple, and they taste delicious! Best of all, there’s virtually no clean up afterwards.
Prep: 5 mins
Cook: 15 mins
Yields: 6 servings
Preheat oven to 350° F. Lightly grease desired number of cups of your muffin pan.
Cook the bacon in a large, deep skillet over medium heat, turning occasionally, until just beginning to brown but still flexible (about 7 to 8 minutes).
Line the sides of each cup of the prepared muffin pan with 1 slice of bacon. Spoon 1 teaspoon of butter into each cup. Then crack an egg into each cup, being careful to not get any of the shell inside.
Bake for about 10 to 15 minutes, depending on your egg preferences. (For runny yolks, I bake large eggs for 9 to 10 minutes).
(This Step is Optional) After your eggs are done cooking, remove from the oven and top each egg with 1 tablespoon of cheddar. Place the muffin pan bake into the oven and continue baking until the cheese is melted, about 1 minute.
Finally, remove the muffin pan from the oven. Run a knife along the edges of each cup to loosen; lift out of the pan with a small spatula or fork.