Bacon and Egg Cups
Nothing says good morning quite like a breakfast of eggs and bacon. These delicious bacon and egg cups are stuffed with broccoli and sprinkled with parmesan.
Servings 1 dozen
- 3 tablespoons butter
- 1 dozen organic eggs
- 12 slices of no nitrite bacon
- 1/4 pound of broccoli florets roughly chopped
- 1 clove of garlic minced
- parmesan cheese grated
- salt and pepper to taste
Preheat oven to 375℉
Steam broccoli for 4 minutes. Then heat 2 tablespoons of olive oil in a skillet. Add garlic and saute until golden. Add broccoli and toss. Sprinkle with a little salt. Set aside.
Partially cook the bacon in a skillet over medium heat. Drain on a plate with paper towels.
Butter each muffin cup. Wrap the inside of each muffin cup with one strip of bacon.
Whisk eggs in a bowl with salt and pepper and add scrambled eggs mixture to each cup filling up about half way. Divide and add broccoli to each cup and top with grated parmesan cheese. and then bake 15 - 20 minutes. Run a small knife around cups to loosen them, transfer to plates and serve.