3 minutes ago
Thursday, February 26, 2009
This is such a nice idea for breakfast/brunch for a crowd.
It is so simple, makes 12 at a time and the baskets stays warm, unlike scrambled eggs which always seem to get cold when left on the plate.
There are many variations of this recipe on the blogosphere. I've tried it 2 weekends in a row, and I find that this method worked best. I made them 2 ways, some scrambled with cheese, and others just baked with a soft center.
We couldn't decide which way we liked them best.
Spray a 12 cup muffin tin with PAM spray.
Lightly cook 12 strips of bacon (or how ever many baskets you are making).
Do NOT cook the bacon till crisp, but just enough to get rid of some of the grease. A few seconds on each side. Drain on paper towels.
Coil your bacon slices around the wells of the muffin tin.
Crack an egg and pour into the well.
Sprinkle with salt and pepper.
You can also whisk your eggs together and add some cheese, like a quiche, and pour this mixture into the bacon baskets.
I baked them 375 for 10 minutes for a runny center (to soak up with toast), or 12 minutes for the scrambled & cheese version.
Use a spoon to remove the baskets and serve! They are so pretty and better than the usual bacon and eggs.