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Individual Baked Eggs
Reviews:
March 11, 2009

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.

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