Breakfast is the most important meal of the day, but tends to be forgotten. You know how mornings can get, the snooze button gets pressed once too many times, the kids are off to a slow start or time’s just simply not on your side. Seize the day with this recipe; its super easy, quick and kid-approved. They’ll love eating them and so will you! You can freeze these cups as well during the week, so you can make them ahead of time and just pop them in the microwave to heat up during hectic mornings.
1 egg for each muffin cup ( 9 cup muffin pan = 9 eggs)
Bacon strips (fully cooked or uncooked)
Salt and pepper
Grated Parmesan cheese
1 tablespoon of chopped greed onion
1) Preheat your oven to 375º, spray each muffin cup with cooking spray to prevent breakfast cups from sticking to the pan.
2) Line each muffin cup with a strip of bacon. If you’re using uncooked bacon, fry in pan prior to lining the muffin tins. Carefully crack one egg into each muffin cup (If you want them scrambled, just give each cup a stir so the yolk breaks down and mixes with the egg whites.)
3) Sprinkle each cup with salt and pepper, dried thyme, and parmesan cheese. Put into the oven for about 10-15 minutes. until whites are cooked. If you like your eggs a little runny, take them out from the oven a little sooner.
4) Allow a couple of minutes for the pan to cool. You can take out the cups easily with a spoon. Once all have been plated, garnish with the chopped green onions and voila! You have breakfast to-go!