Bacon and Egg Cups for Two

It’s lunchtime and I’m still thinking about breakfast....it was pretty good.

It’s lunchtime and I’m still thinking about breakfast....it was pretty good.

Have you ever done that?

Have a great breakfast and then think about it all day?

I do, especially if we are traveling.

Breakfast can set the “vibe” for the day if you do it right.

Donuts and coffee?

Croissants and Mimosas?

Beignets and Café au lait?

Cheerios and milk?

How about Bacon and Egg Cups?

Bacon and Egg Cups

6 strips your favorite bacon

1 small red potato sliced 1/8 inch thick, rounded ends discarded

1/2 cup red bell pepper, finely chopped

6 large eggs

Cracked black pepper

Hot sauce, for serving

Preheat the oven to 400 degrees F.

Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings.

Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.

Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.

Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring.

Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer.

Run an offset spatula around the edges and remove to a platter. Sprinkle with the cracked black pepper and serve with hot sauce (I always do) if desired.

Enjoy!

Thanks for reading.

Merry Christmas & Happy Holidays.

We’re heading South for our annual Snowbird trip, see you in the New Year!

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