The steps below follow the order of the work for this recipes project.
This recipe has been waiting in for me to make MONTHS- and technically I haven’t made it yet, but I am going to (tomorrow) Sunday morning
I found the recipe on a blog called Picky Palate! I have been wanting to make it since I first saw it for two reasons,
1st my husband thinks breakfast food is the best food on the planet 2nd it is so stinkin cute – Look at it, this picture is from Picky Palate:
Isn’t that the cutest thing you’ve ever seen.She has photographed step by step instructions at her blog: Individual Bacon Egg and Cheese Muffin Bakes 6 servings
3 whole English muffins, split 6 slices ready cooked bacon, not microwaved, just right out of package 1/2 Cup shredded cheddar cheese 6 large eggs Pinches of salt and black pepper 1. Preheat oven to 350 degrees F. 2. Press English muffins carefully into bottom of a 6 cup Texas size muffin tin. * I don’t have the large Texas muffin tins, so I just used some large oven proof ramekins. 3. Form a little circle with the bacon and place around inside of muffin. 4.Sprinkle center of muffin with cheese then top with a whole egg in each cup, keeping it inside the bacon ring. 5.Sprinkle with salt and pepper to taste. 6. Bake for 15-20 minutes or until egg is cooked through, not jiggly. 7. Remove from oven and let cool for 5 minutes before removing from muffin tin. Enjoy!
