Egg cups - protein to go

As part of Troy's special Father's day breakfast, I made a batch of my world famous egg cups.  Well, I've never made them before, and no one has ever heard of my egg cups, but this is their big world-debut!

1.  Thoroughly grease a 12 cup muffin tin with shortening or coconut oil.
2.  Cook 12 slices of bacon until each slice is about 95% cooked. I used bacon made from a local butcher.  Local piggies = local bacon.  Mmmmm.
3.  Place each slice in the muffin tin and curl it around until it makes a delightful bacon circle
It's not accident that they look like halos.  Bacon is born from a higher power.
4.  Mix 8 eggs (pastured and organic preferred), 1/2 cup of milk, and 1/2 tsp each of chives and dill
5.  Pour in to  muffin tins and bake at 350 degrees for 22 minutes.  Top with a little shredded cheese and bake for an additional 5 minutes.

6. Enjoy
My goal was the get the least appetizing photo of these things.  Mission accomplished!
These things freeze beautifully, so make a double or triple batch and store them in a freezer-proof bag.

This has been posted at Frugal Tip Tuesdays, Traditional Tuesdays, Real Food Wednesdays, and Simple Lives Thursdays.
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