*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is great for a crowd! I liked it so much, I decided to play around a little to make it a LAZY morning breakfast for TWO (or even one). I sprayed Butter Flavored Pam into small glass ramekins, placed 2 slices of precooked “ready” bacon into each cup. I dropped the egg in and MICROWAVED, on high, for 30 seconds. I then broke a slice of processed American cheese (use your favorite cheese) into quarters and placed two quarters on top of each egg and microwaved for five more seconds. Served on a warm buttered English muffin – YUMM!. Easy, quick, delicious. (Remember, ovens vary; make a test run first and adjust time to get the yolk consistency you like.) Thank you Shirley Wheele!
I'm giving it 5 for ease and taste. I will say that I deviate by wrapping the raw bacon in the tins, and baking them for 5 min in the preheated oven, then dropping the egg in, making sure to center the yolk. One pan, no splatter, no precooked bought bacon (which is also tasty, but the real thing is better), and no pregreasing the tins. All in all wonderful idea. I bake my eggs for 12 min. then leave them in the hot oven switched off while I make toast and prepare my coffee/tea mugs and when I pop them out they are PERFECT. If I'm including cheese, I put it on in the 9 min. mark, then follow as usual.
Made these over the weekend for my parents while they visited, and they were great. Cooked them a little longer for desired doneness, but that's up to the cook. I also cooked mine in a water bath (placed the muffin pan in a larger pan with some water in the bottom) I also cheated and used pre-cooked bacon, making the cleanup a snap. Served over toasted whole grain english muffins. The possiblities are endless with this.. do these with canadian bacon and hollaidaise sauce for easy eggs benedict.. or serve over sauteed spinach. Put sauteed green pepper and onion in the cups prior to breaking the eggs in. I can't wait to experiment with these.
Terrific idea! I used a small porcelain ramekin sprayed with Pam, and only made 1 egg because I am always a little cautious with new methods. I used my convection oven/microwave (Kenmore) set at 350 like the recipe says and it turned out magnificent. Mine took ~ 13 min. to cook to sunnyside-up doneness. So cute when you pop it out of the ramekin! I don't know that I would ever cook these on the stove again because this was such a simple method (I was able to walk away and get other stuff done) and I like the presentation/neatness.
EGG-CELENT!!! This worked out great this morning as I had 9 hungry kiddies (3 being my own the rest = 4 nieces & 2 nephews) to feed. I alternated scrambled & sunnyside. Plopped them out on to an english muffin and the kids were all impressed: "Aunt Mick is the bomb"! I left 1 tin in the oven a little longer & got a hard yolk (like hard boiled) mmmmm. Thanks Shirley for the easy recipe & saving me from being a short order cook!
I love this recipe. My good friend introduced this to me about a year ago. I get rave reviews every time. The only thing I do different is add a bit of dijon mustard mayonnaise & paprika right on top of the raw egg. Once cooked I melt some cheese on top & sprinkle w/ green onions and put it in an english muffin. Try it this way. It's so delicious.
This is a fantastic Idea. I also did this with a slice of blackforest ham inserted into the muffin cup then add the egg and bake the same way as with the bacon. Infact the hame is a lot neater and if you pln to use the eggs for eggs benedict the hollandaise sauce stays in the egg cup:)
Easy to make and delicious too! Used shredded cheddar/monterey jack cheese. I cook my bacon in the oven on my Pampered Chef Bar Pan. Then used the Pampered Chef 6 muffin pan. Forgot to grease one of the muffin cups and didn't have any problem getting the egg out. Next time I'm not going to grease any of the cups.
This is so easy and I had no problem getting them out of my muffin cups! I baked these at the same time as a batch of biscuits and made Hollandaise sauce while they were cooking. Split the biscuits topped each half with an egg and covered with Hollandaise sauce for a different kind of Eggs Benedict. I like another reviewer's idea of serving these over sauteed spinach and will have to try that! If you want to save time when you make this recipe next cook extra bacon and form it into rounds in the muffin tin until they cool and hold their shape then put the "bacon rounds" in a baggy in the freezer. Next time all you'll have to do is grease the muffin tin pop in the bacon rounds and crack an egg then into the oven.
I'm in the minority here as I wasn't impressed with this at all. A rather bland dish, it's badly in need of some doctoring up; maybe scramble the egg a bit first so you don't have that hard-cooked yolk lump in the middle, add some green onion and black pepper to jazz things up. A dollop of salsa or sour cream after cooking would not be amiss either. My husband and I ended up peeling the bacon off, eating that & giving the rest to the dogs. All in all, this is not something I'm going to make again.