Muffin Tin Bacon and Eggs

We’ve all seen this on Pinterest, but I was highly skeptical that it would actually work. I needed to execute a trial run before I attempted it for overnights guests (I pride myself on feeding house guests after a night of drinking, and this would be easy-peasy when hungover). Well, hallelujah, it works!bacon and eggs

  • Grease a twelve count muffin tin.
  • Line the bottom with crescent roll dough. (I was going to use hashbrowns, a la my classic breakfast casserole, but alas, there were none in my freezer.)
  • Fit each cup with one slice of bacon.
  • Crack one egg into each cup. (Is it an accident that there are twelve slices of bacon in a pack and twelve eggs in a carton? I think not.)

Bake at 400* for 25ish minutes, until yolks are set.

You could certainly add salt, pepper, veggies, etc. to your liking. I am THRILLED this worked, and now, I need to plan a party ASAP so that I have over-night guests to feed!

P.S. These didn’t fall the way the scrambled eggs did which is a win.

P.S.S. Don’t forget, you have to wash the darn muffin tin afterwards! (I don’t own a dishwasher. Ugh.)

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