Egg & Bacon Baskets

November/December 2018 Dig In the Big Y Magazine
Recipe By:
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Egg & Bacon Baskets
Serving: Serves 12
Prep Time: 20 Minutes
Cook Time: Cook 25 Minutes
Egg & Bacon Baskets
Recipe By: Logo Site

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INGREDIENTS

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24 Big Y bacon slices (not thick cut)

6 whole wheat bread slices

6 Tbsp. Big Y shredded cheddar cheese

12 Big Y large white eggs

-Big Y salt and black pepper to taste

DIRECTIONS

Preheat oven to 400ºF. Place some bacon, in a single layer, in a large nonstick skillet, turn the heat to medium, and let it cook for 8 minutes. Flip and cook for 5 minutes or until bacon just begins to crisp but is still pliable. Repeat with remaining bacon. Using a cookie cutter, cut out 12 circles from the bread slices, just big enough to fill the bottom of your muffin tin; place in muffin cups and wrap 2 slices of the partially cooked bacon around each circle. Evenly divide the cheese among the cups, then crack an egg into each cup. Sprinkle with salt and pepper and cook for 12 minutes or until desired degree of doneness is reached.

Nutrition facts:

Nutrition Information Per Serving Calories: 200 (Calories from Fat: 99); Total Fat: 11g (Saturated Fat: 4g); Protein: 13g; Total Carbohydrates: 12g (Dietary Fiber: 1g; Sugars: 1g); Cholesterol: 205mg; Sodium: 443mg