Bacon Egg Cups

Instructions

1. 1

   Preheat the oven to 400°F.

2. 2

   Slice potatoes thin (about 1/8th of an inch) and discard ends. Dice red pepper. Chop chives.

3. 3

   Line each cup of a 12-cup muffin tin with a slice of bacon to form a ring around the inside. Place a slice of potato in the bottom of each cup, then divide the bell pepper among the cups.

4. 4

   Bake for 10 to 12 minutes, until the bacon fat starts to render and the edges begin to crisp and turn light brown.

5. 5

   Remove the tin from the oven and crack an egg into each cup, keeping the yolk inside the bacon ring. Bake for about 10 more minutes, until the bacon is crisp, the whites are set, and the yolks are still runny. Run a spatula around the edges to loosen, then lift out onto a platter. Sprinkle with chives and serve with hot sauce if you like.

6. 6

   EASIER OPTION -Preheat oven to 350. Spray a square casserole (4) or 1 quart (2) dish with cooking spray. Slice bacon into small pieces and saute over medium heat until browned and crispy. Dice potatoes then add peppers and bacon and season with salt and pepper. Scramble eggs with ⅓ cup half and half for every 4 eggs and pour into a baking dish. Add bacon and veggies and bake for 30 - 40 mins.