Bacon and Egg Cupcakes

Cupcakes for breakfast!  YAY.  These are a great quick morning breakfast.  My best friend's three little girls are visiting this week, and they love bacon and eggs and to change it up a little we took an old favorite and turned into a new favorite!  And what better Auntie than one who gives cupcakes for breakfast?

So here we go!  You'll need a 6-hole muffin pan.

Bacon and Egg Cupcakes

Ingredients:

6 strips of bacon

6 eggs

Add ins:

Chopped spinach

Chopped onion

Chopped Sweet peppers (or jalapenos - depending on how you like your eggs)

Directions:

Preheat over to 350 degrees.  Cut the strips of bacon in half. With 2 strips per muffin hole line the bottom of each muffin, so that they crisscross.  If you're putting in "add-ins" put them over top of the bacon.  Then crack 1 egg into each muffin hole.  It should look like a little bacon basket with an egg in the center.   Then place in the preheated over and bake for 20-25 minutes.  The longer you bake them, the more cooked the yolk gets.  So depending on how you like your eggs, they can be a little runny or fully cooked through.  When cooked to your liking, slip out of the muffin pan and serve.  They should come right out.  

These served up with some fresh fruit are delicious and bound to be a new favorite.  

ENJOY!