Bacon and Egg Cups
1. Select Your Recipe Card Design
Printing Tips for printing this 4x6 recipe card:
Right click and select "print"
Print on card stock paper.
Ensure printer setting is set to original size/scale
If you would like to print this recipe card's background image, you will need to modify these settings in your browser:
- Chrome After selecting "Print", select "Color" and under "Options" (located under "More Settings") enable "Background colors and images".
- Firefox After selecting "Print", select "Page Setup" then enable "Print Background (colors and images)".
- Visit http://its.yale.edu/how-to/article-printing-web-page-background-colors-and-images for images showing these settings.
12
1/2
piece
baked
Bacon
1
1/2
piece
chopped
Empty Term.
2
1/2
piece
sliced
Empty Term.
1
1/2
dozen
baked
Eggs
2
1/2
Tbsp
chopped
Empty Term.
Servings:
12
Preheat oven to 400
Slice potatoes 1/8 in thick slices
Wrap 1 piece of bacon in each cup of the muffin tin to create rings. Put 1 slive of potato on the bottom of each cup and divide pepper evenly.
Bake until fat starts to render and bacon begins to crisp, 10-12 mins.
Remove tin from oven and crack an egg in each cup.
Continue baking until bacon is crisp, egg whites are cooked, and yolks are still runny, 10 mins.
Garnish with Green onion