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Saturday's Recipes - Bacon and Egg Cups


  • 4 bacon strips
  • 4 large eggs
  • 1/3 cup half-and-half cream
  • 1/8 teaspoon pepper
  • 1/2 cup shredded cheddar cheese
  • 2 green onions, chopped


  • 1. In a small skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.
  • 2. In a small bowl, whisk 2 eggs, cream and pepper. Wrap 2 bacon strips around the inside edges of each of two 8-oz. ramekins or custard cups coated with cooking spray.
  • 3. Sprinkle each with half of the cheese and onions. Divide egg mixture between ramekins. Break 1 of the remaining eggs into each ramekin. Sprinkle with remaining cheese and onion. Bake at 350° until eggs are completely set, 18-22 minutes.

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