Here is a recipe that you can make in about 20 minutes and feed a host – many – people. Really easy to do. I got the recipe from one of the many food/recipe blogs that I subscribe to. In this case, Secret Recipe Club. It’s free to join. Enjoy this breakfast! The first photo is when I took them out of the oven. The second, the cups are plated.

Bacon and Egg Muffin Cups

Source: Secret Recipe Club – 
Prep Time: 20 minutes
Yield: 8 Breakfast Cups

Note: These are so very easy to make and you can feed a crowd fairly easy. And yes, they are good!

Ingredients:
4 slices of bread
8 eggs
8 slices of bacon
shredded cheese

Bacon and Egg Muffin Cups plated

Instructions:
Preheat your oven to 400 degrees F.

Heat a skillet on medium-high heat, cook the bacon and only allow it to cook for about 4-5 minutes. You are looking for flexible but not raw. While the bacon is cooking, cut two circles out of each slice of bread. I used a circle cookie cutter to make it easier.
Now take that extra bread and either save it for french toast casserole or go tear it apart and feed it to the birds {what we did}.

Spray a muffin tin with cooking spray. Next, lay a circle of bread into the bottom of each muffin cup. Wrap the bacon around the edge of each muffin cup. (I did this part backwards – we did the cheese before the bacon – it made absolutely no difference) Sprinkle cheese on top of the bread slices.

Now carefully, crack an egg into each cup. Megan suggested cracking the egg carefully into a bowl first and then sliding it into the muffin cup. I just did it right into the pan.
Bake them for 10-15 minutes or until the whites have set and the yolk is cooked to your liking (less for a runny yolk, more for a cooked yolk)

Serve with pancakes and fresh fruit – well, we did. And by the way, you cannot eat just one. I don’t care what anyone says, you can’t. It’s impossible.

If you want the original recipe, Click Here. You can see more bacon recipes at Food On Friday. Enjoy!