June 19, 2020

Bacon Egg Cups

4 Bacon Strips
4 Large Eggs
1/3 c Half & Half
1/8 tsp Pepper
1/2 c Shredded Cheddar Cheese
2 Green Onions, chopped
In small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain. Keep warm. In small bowl, whisk 2 eggs, cream, and pepper. Wrap 2 bacon strops around the inside edges of each of 2 8-ounce ramekins or custard cups coated with cooking spray. Sprinkle each with half the cheese and onions. Divide egg mix between ramekins. Break remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350 degrees until eggs are completely set, about 18-22 minutes.