Bacon Egg Cups
These adorable bacon egg cups are a fresh take on the classic breakfast combo. Make sure to use ovenproof bowls when baking. —Carol Forcum, Marion, Illinois
Ingredients
- 4 bacon strips
- 4 large eggs
- 1/3 cup half-and-half cream
- 1/8 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 2 green onions, chopped
Reviews
These were really good. It didn't say to bake the little bowls on a metal baking sheet but I did because I figured it would be easier to pull out of the oven. I also added fresh spinach to mine as well which turned out really well. I doubled the recipe so it was enough for my family of four. However my thirteen year old didn't enjoy the combination of eggs how some was scrambled and the other baked with a hard yolk. I would definitely make these again.
Not sure how to adjust the recipe: in the ingredient list there are definite amounts of cheese and green onion stated. But in the directions it says "Sprinkle each (presumably ramekin) with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. " Two halves of the cheese