Hubby and I used some teamwork to get these made efficiently this morning. I partially fried up the bacon, and then he wrapped one slice around the inside of each non-stick muffin tin and carefully cracked in an egg. Once they were all completed he added a few twists of ground pepper on top and popped them in the oven. Ours only needed to cook for 10 minutes until the yolks were set, but I'd imagine the time will vary depending on the size of the eggs.
I was pleasantly surprised that after leaving them to sit for a few moments out of the oven they all came out of the muffin tins without a hitch! I just used a small spoon to gently loosen the edges before lifting them out.
This is definitely a recipe I'd consider if I were serving brunch to a group of people since the bacon can be prepped ahead of time and the cooking is simple and straightforward.
Bacon and Egg Baked 'Muffins'
- one dozen eggs
- 12 slices of bacon (about 3/4 lb based on the thickeness of our bacon)
- fresh ground pepper
- Preheat oven to 375F.
- Cook the bacon in a frying pan until it's about halfway cooked. You want it to be pliable but not raw.
- Remove the bacon from the pan shaking or blotting off excess grease and wrap each slice around the inside edge of a muffin tin. It's okay if the bacon doesn't wrap fully around the circumference.
- Carefully crack an egg into each muffin tin, ideally not breaking the yolk. (Don't stress if it does break, it'll still taste good but be a little less pretty!)
- Add a few twists of ground pepper to taste.
- Place the pan in the preheated oven for approximately 10 minutes. Cook until the egg feels firm and the yolk is cooked through, using a toothpick to test for doneness.
- When fully cooked, remove from oven, let sit a few minutes to cool, then gently loosen edges with a spoon or knife and remove onto a plate.