Rating: 5 Pugs
These Bacon & Egg Bites are one of my family’s favourites. I make them every year for Easter brunch. The great thing about them is they are also excellent as leftovers. Any uneaten bites can be put in the fridge for breakfast the next day. Note: they are also great cold, for breakfast on the go!
All you need is 3 things:
1 muffin tin or 2 if you are planning on making 12
eggs (make as many as you like) I make 2 per person
Gluten free bacon (one slice for each egg) I use Olymel Bacon
Cook your bacon. You want your bacon to be fully cooked but pliable enough that you can line the inside of your muffin tins. It is best to place the bacon directly in the tin before it cools down and is unable to bend.
Preheat your oven to 350 degrees
Once your bacon is lined around the sides of the muffin tray (sides, not on the bottom), crack your eggs. Crack one egg per bacon-lined tin. (Because I am cooking for my family brunch I make all 12. Any that are not eaten are put in the fridge for breakfast over the next few days. (I purposely make extra).Bake in the oven for about 20 minutes. As long as all of the egg whites are cooked, you are good to go. Remove from oven, and let cook for 5 minutes. Remove from trays and place on a platter. You can also sprinkle some grated cheese on them when they first come out of the oven.
I hope you enjoy these as much as my family and I do!
Update: Sunday January 31, 2021
I made these this morning for breakfast. This time I took pictures for you.