Single serving size egg muffin cup wrapped in bacon.
Course Breakfast & Brunch
Keyword Individual Bacon Wrapped Eggs
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Author Shelby Law Ruttan
1tbspred bell pepperdiced
1tbspdiced green onionincluding tops (set tops aside for garnish)
1Weight Watcher’s Jalapeno Cheese Wedgediced
Pre-heat oven to 350 degrees.
Whisk two eggs until well blended. Add pepper, onion and diced cheese and stir to combine.
Spray 2 cups in muffin tin with non stick cooking spray. Line cup with 1-½ slices bacon. I use the pre-cooked bacon that you microwave to complete the cooking. It is already soft and since its pre-cooked you don’t need to do anything but line the baking cup with it.
Divide egg mixture up between muffin cups. Bake for 15 minutes or until egg is puffed up and no longer jiggles when you tap the muffin pan.
Carefully remove from muffin tin – you will need to slide a knife around the edge of the egg cup and pull inwards slightly with the knife to release the egg from the sides and bottom of the pay.
Once it is loosened you can easily tip it upside down and let the egg cup fall into your hand then place on your plate. Garnish with green onion tops and salsa.