I made this a few weeks ago for a sunday family brunch. Next time you need to make breakfast for a large crowd, I encourage you to try these eggs. They are easy to make, they look great and taste even better.
Egg & Bacon Bundles
Recipe from Reader’s Digest: Celebrations Cookbook
Yields: 6 eggs, Serves 3
1 teaspoon butter or margarine
12 to 18 bacon strips
Fresh parsley springs
- Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.
- Cut six bacon strips in half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup. Bake, uncovered, at 325°F for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surround with parsley.
© 2010 – 2017, The Foodies' Kitchen. All rights reserved | The Foodies’ Kitchen.