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Ingredientes
- 1 T butter
- 12 to 14 slices thick bacon
- 8 eggs
- 1 T onion-herb seasoning blend, (Mrs. Dash)
- 4 green onions, sliced, green parts only
- 1 bunch of fresh parsley
- Lightly grease eight muffin cups with butter. In a large skillet, fry the bacon over medium heat until cooked but not crisp. Drain on paper towels.
- Lightly grease muffin tin with butter~
- I have an 8 cup muffin tin that works great~
- Fry bacon until cooked but not crisp~
- Drain cooked bacon on paper towels~
- I like to use butter instead of cooking spray~
- Cut bacon slices in half, line the bottom of cup~
- Line the sides of the cup with more bacon strips~
- Crack an egg into the bacon lined muffin cups~
- Use large or jumbo eggs~
- Sprinkle the top of the egg with onion-herb seasoning~
- Bake uncovered~
- At 325 for 12-18 minutes~
- Until whites are completely set~
- And yolks begin to thicken, but are not firm~
- Carefully remove egg cups from muffin cups~
- Transfer egg cups to a serving platter~
- Lined with fresh parsley~
- Sprinkle with sliced green onion tops~
- Serve with buttered whole wheat toast~
- Fresh Orange Juice~
View Full Recipe at Turnips 2 Tangerines
