- 1 teaspoon butter
- 12 to 18 bacon strips
- 6 eggs
- Fresh parsley sprigs
- Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.
- Cut six bacon strips on half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup.
- Bake, uncovered, at 325° for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surround with parsley. Yield: 6 servings.
Originally published as Bacon 'n' Egg Bundles in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p158
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