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| Bacon Breakfast Bowls |
"I love this because it's a quick and easy breakfast on-the-go consisting of 3 of my favorite breakfast foods combined: bacon, eggs, and cheese!"
Ingredients :
- 12 strips bacon
- 8 eggs, beaten
- salt and ground black pepper to taste
- 1/2 cup shredded Cheddar cheese, or to taste
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 45M |
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- Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with cooking spray.
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not yet crispy, 7 to 10 minutes. Drain the bacon slices on paper towels.
- Line the walls of each muffin cup with a bacon strip.
- Beat eggs with salt and pepper in a large bowl; ladle into muffin cups to about 3/4-full. Sprinkle cheddar cheese over the top of each portion.
- Bake in preheated oven until golden brown on top and the egg doesn't jiggle, 20 to 35 minutes. Remove from oven and use a butter knife or spoon to remove from muffin tin promptly so that they don't stick.
Notes :
- Cook's Notes:
- For quicker prep time you can skip pre-cooking the bacon. However, I have found that it reduces the amount of grease in the bowl, not too mention potential for grease spillage while cooking.
- For fewer calories, use turkey bacon or reduced-fat varieties, reduced-fat cheeses, egg whites versus whole eggs.
- For more of a western feel, add diced tomatoes with chilies and onions.
- These freeze really well, so make a bunch and freeze them.
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