So this is one of those “a recipe that isn’t a recipe” things. This is more of a suggestion/telling you that you should probably make these. Not only are they delicious, they’re portable, and the flavor combinations are endless (well, not endless, but there’s a lot of them). Plus, they’re a great breakfast solution for when you don’t want to stand over a stove making bacon and eggs, not that I have any experience with that or anything.
Step 1: BACON
I cut my bacon into 2 pieces (not equal, I cut about 1/3 off) and place one piece on the bottom of your ramekin (or muffin tin). Arrange the longer second piece around the edges of the ramekin/tin.
Step 2: EGGS
Simply crack an egg into each ramekin or tin. If you prefer scrambled eggs, go ahead and scramble them then pour the egg mix into each tin (fill about 2/3 way full). Season with salt and pepper.
At this point, you can also add some veggies, cheese, or anything else you’d like. If you use veggies like spinach, mushrooms, or anything with a high water content, saute them first, try to press out as much water as possible, then add to mix.
Step 3: BAKE, TOP, EAT
Bake in a 400F oven for about 15-20 minutes until eggs are cooked to your liking. Let them cool for 5 minutes, then remove them from baking vessel. Top with whatever your heart desires.
P.S. Don’t forget that the $200 Target Gift Card giveaway ends on SUNDAY.