5 minute ‘bacon egg dudes’
Line cookie sheet with bacon strips. Cook about 8 minutes or until about 1/2 cooked.
Line muffin tin with bacon. Crack 1 egg into each muffin tin. Top with salt and pepper or ‘everything but the bagel topping.’
Bake at 350 for about 30 minutes.
Fancy ‘bacon egg dudes’
1/2 lb bacon – chopped
1 medium onion – chopped
1 red bell pepper – chopped
1/2 cup shitaki mushrooms – chopped10 large eggs
2 tablespoons nut milk of choice milk
1 clove garlic (optional)
1 teaspoon kosher salt
¼ teaspoon black pepper
½ cup raw grated cheddar cheese
Preheat oven to 350°F
Grease a silicone muffin tin with oil. Metal tins work as well but can be difficult to clean.
In a medium pan, sauté bacon, onion, green bell peppers and mushrooms together until everything has softened. In a large bowl, beat the eggs together. Beat in the milk, garlic (optional), salt and black pepper.
Evenly divide the vegetable mixture into the egg cups. Top each muffin cup with a bit of raw grated cheddar cheese. Each muffin cup is just about full.
Bake in the preheated oven for 20-25 minutes, until the tops are golden and the muffin tin eggs are puffy and cooked through.
Enjoy immediately, or allow to cool then store in an airtight container in the refrigerator. To freeze, freeze each egg muffin individually on a tray, then transfer them to a freezer bag.
