Easy Recipe :: Bacon Egg Rolls

A new discovery – make bacon, eggs and toast in one pan (and one skillet). It’s simple and a delicious twist to traditional breakfast (plus it tastes like a McMuffin…)
Here’s how I made this wonderful little treat today:

6 Strips of Bacon
6 Eggs (I removed 2 yolks to get rid of some of the fat content)
1/4 cup of Milk
2 Slices of bread
2 Squares of American Cheese
Salt & Pepper

Preheat oven to 400°
Place bacon strips on a large skillet:

Lightly fry bacon so that it is still very pliable and not crispy (will cook more in the oven):

Next, beat eggs, milk, a few dashes of pepper, and a dash or two of salt in a bowl (scrambled eggs):

Cut circles out of your bread slices to fit into the bottom of a cupcake pan (I used my kitchen scissors rather than a knife and it was very easy):

Spray your cupcake pan with nonstick spray.
Place all bread circles into the pan and break the American Cheese into squares to fit on the circles:
Remove your lightly cooked bacon from the pan and remove excess grease (paper towels in a bowl work great):

Curl the bacon into the cupcake pan, gently pushing the edges of the bacon down past the bread and cheese, along the side. Fill the cup with your egg mixture (about 3/4 full works best):
Once all the cups are full, place the pan on the oven rack and bake for 12-15 minutes (depending on how done you like your eggs):

Use a knife around the edge and then “pry” it from the pan (they are very easy to remove):


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