My journey through life on a Budget shared with friends and family. Find deals on the go through my facebook page and pinterest!

Sunday, March 1, 2015

Bacon and Egg Muffin Cups

I have finally figured out how to make these perfectly for less grease and crispier bacon. I have tried different methods such as cooking the bacon in the microwave or oven for a few minutes then lining the tins, but this method is truly the best! 
When cooked, they are EASY to put into a zip lock bag to freeze or put into the fridge for reheating later. You can personalize each tin with different ingredients such as green pepper, cheese, spinach, mushroom, etc. for the different tastes of your family. Enjoy!

INGREDIENTS: ( 1 muffin tin makes 12, double if making 2 tins)
12 pieces of bacon
12 eggs
(optional: cheese, green pepper, onion, mushroom, spinach, jalapenos, etc)


1.) Preheat the oven to 375'. Line each tin with bacon pressing along the rims of each hole. (They will overlap but the bacon shrinks so keep it overlapped). Bake for 10 minutes then remove from oven. Take the bacon out of the tin and lay flat on a plate and dab with paper towels. Pour out grease from tins into the sink. (notice the grease? This is why I do it this way...yuck!)

2.) Reline the tins with the bacon in the opposite direction (it stays better this way). And crack an egg into each tin. (It doesnt look as pretty this way, but better than soggy bacon and grease!)

3.)With a fork, poke the yolk twice making an X shape. Add your toppings to each tin and stir gently with fork. If using cheese, top with cheese. (Note you can also just cook an egg without the bacon as seen in the bottom left corner. If you do not want to use the bacon, start with this step).

4.) Cook at 375' for 20 minutes.With a fork gently go around the tin to pop out the bacon and egg muffin. Enjoy!

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