Bacon and Cheese Egg Cups

Ingredients

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin with cooking spray or butter.

2. 2

   Par-cook the bacon: Lay bacon slices in a single layer in a cold skillet. Turn heat to medium. Cook 4-5 minutes, flipping once, until the bacon has rendered some fat and is pliable enough to bend without breaking, but still soft and pale (not crispy or browned). It should feel like cooked but floppy bacon. Drain on paper towels for 1 minute.

3. 3

   While bacon is still warm and flexible, curl each slice around the inside of a muffin cup, pressing it against the bottom and sides to form a cup shape. The bacon should line the entire inside of the cup.

4. 4

   Crack one egg into each bacon cup. Add about 1/2 teaspoon cream to each (total: 2 tablespoons divided among 12 cups). Sprinkle shredded cheese evenly over the tops. Season with a pinch of salt and pepper.

5. 5

   Bake 15-18 minutes. Check at 15 minutes - the whites should be fully set and opaque, and the yolks should be slightly jiggly for runny centers, or fully set if you prefer. The bacon should be crispy. Let cool in the tin for 2 minutes, then run a knife around the edges to loosen. Lift out with a spoon. Top with chopped chives and serve warm.