Bacon Baked Eggs

• 6 slices of bacon
• 6 eggs
• nonstick cooking spray
• Salt  and pepper
• Cumin
• Paprika

Method

1. Begin by preheating the oven to 400F. Grease 4 compartments of a muffin tin with olive oil.  Wrap a piece of bacon snugly into the muffin tin. Cut off the excess bacon. Use the extra bit of bacon for the bottom of the cup. You basically want a neat cup of bacon with no gaps. Continue to line the other five muffin cups. Place the muffin tin in the preheated oven and precook the bacon for 5 -7 minutes.
2. When the bacon is just beginning to crisp up, remove from the oven. I recommended that you separate the egg whites from the egg yolks, and then carefully put an egg yolk in each of the bacon cups and then tops with the egg white. It’s likely that you won’t need all the egg white, so that’s why it’s better to separate the eggs first.
3. Once the eggs are in the bacon, place the muffin tin back in the oven and cook for about 15 minutes. It may take less, but you want to make sure the egg whites are firm before removing from the oven. Season with salt, cumin and paprika and serve.

 

Photo Credit – fifteenspatulas