Bacon and Egg Cups

 

I’m back! I always seem to fall off the blogging wagon during the summer, but somehow I feel like I haven’t been productive here in months… I hope to make up for it in the next few weeks! I made bacon and egg cups for lunch and really liked them. I used a silicone muffin pan, because I didn’t want the egg sticking to a metal pan, but I admit I would have liked the bacon a bit crisper. I had leftover vegetables, so I chopped them and pan-fried them for a side.

12 strips sugar-free bacon (about 10 oz)
2 red potatoes, sliced 1/8-inch thick, rounded ends discarded
1 small red bell pepper, finely chopped
12 large eggs
2 Tbsp. chopped fresh chives

Preheat the oven to 400 °F. Wrap 1 piece of bacon around the inside of each cup of a 12-cup muffin tin to create rings. Put 1 slice of potato on the bottom of each cup and divide the bell pepper pieces among the cups.

Bake until the fat starts to render from the bacon (it will bubble in the bottom of each cup) and the bacon begins to crisp and turn light brown on the top edges, 10 to 12 minutes.

Remove the tin from the oven and crack an egg into each cup, making sure the yolk is inside the bacon ring. Continue baking until the bacon is crisp, the egg whites are cooked through and the yolks are still runny, about 10 minutes longer (15 minutes in my case). Run an offset spatula around the edges and remove to a platter. Sprinkle with the chives and serve.