Bacon and Cheese Egg McMuffin Cups

Breakfast is one of my favorite meals of the day. Unfortunately I rarely prepare anything on weekdays. I refuse to wake up any earlier than it required to wake up and get to work at the lab on time. Which means I am always on the hunt for quick morning recipes that do not require supervision.

These bacon and cheese egg McMuffin cups meet my requirements for a weekday breakfast, and they are warm and tasty to boot! Like sausage and egg muffins, these breakfast cups can be made ahead of time, which makes them an even better weekday option!

Ingredients:

3 whole-wheat English muffins, split

6 slices ready cooked bacon, right out of package

1/2 cup shredded cheddar cheese

6 large eggs

Pinch of salt and pepper

Directions:

1. Preheat oven to 350 degrees F. Press English muffin halves carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring.
2. Sprinkle with salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly.
3. Remove and let cool for 5 minutes before removing from muffin tin.

Source: Picky Palate