Here’s a super easy breakfast treat that everyone will love. From start to finish it’s ready to eat in 15 minutes. I used local onions, organic eggs, and bacon from The Piggery. Local food tastes so much better!
You’ll Need:
- 12 Eggs
- 1 Large onion
- 4 slices of bacon
- Salt and pepper
- Muffin tin
- 5 minutes to prep
- 10 minutes to cook
- Oven heated to 350 F
Steps and preps (5 min)
1. Slice the onion into large rings, about 1/2 to 1 inch in width
2. Grease the muffin tin
3. Cut the bacon into bite sized pieces
4. Cook the bacon about 1/2 way done (It will finish in the oven)
5. Let the bacon sit on a paper towel and chill out for a bit
6. Place an onion ring into each muffin space (or whatever that’s called)
7. Break an egg carefully into each onion ring, making sure the yolk is inside the ring
8. Season well with salt and pepper
9. Place one or two pieces of bacon on top of each egg
In and out of the oven (10 min)
1. Place the muffin tin into the pre-heated oven
2. Go make coffee and toast while you wait
3. When you have about 2 minutes left, turn on the top broiler
4. If you don’t have a top broiler, that’s ok, you might have to wait a little while longer
5. Check the eggs after a few minutes and decide how runny you like your yolks
6. Remove the muffin tin from the oven
7. With a butter knife, carefully release each egg by cutting around the outside edge
8. Enjoy with some hot, buttery toast and freshly brewed coffee!
Tags: bacon, breakfast, cooking, egg, featured, local, muffin tin, onion, oven, recipe
Must try this! Thanks for posting!