My niece Lindsey recently made these for breakfast when we had a large crowd visiting at my sister’s bayhouse.
They are super easy and super yummy! The perfect weekend breakfast and they were even better with some of the Black Bean and Corn salsa that I posted the recipe for last week. This recipe makes 12 cups but it can easily be doubled or tripled for a larger group.
- 6 small hamberger buns
- 12 strips of bacon
- 12 eggs
- Cheddar Cheese, grated
- Salt & Pepper
Cut a circle out of each bun (top and bottom) big enough to fill the bottom of each cup of a muffin pan. Partially cook the bacon until it is almost done but not yet crispy. Line the sides of the muffin cups with 1 piece of bacon in each cup. Crack a whole egg into each cup. Sprinkle with salt, pepper and cheese (if desired). You can also beat the eggs with a little milk and pour the mixture into each cup if you prefer scrambled eggs. Bake at 350 degrees for about 15 minutes. TaDa! A simple and easy breakfast for a crowd.