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Egg Muffin Cups

Bacon | Prep 15 Min | Cook 20 Min

Hit a hole-in-one with this egg and bread breakfast recipe surrounded by flavor-filled Kiolbassa bacon.

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Ingredients

Directions

Ingredients

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  • 1 pkg Kiolbassa Dry Cured Hickory Bacon
  • 12 eggs
  • Shredded Colby Jack cheese
  • 6 slices of bread
Products used in recipe

Directions

  • Preheat the oven to 400°
  • Cook the bacon on medium-high heat for 4-5 minutes before removing from heat. The bacon should not be fully cooked, as it will finish cooking in the muffin tin
  • Cut two circles out of each slice of bread, sized according to the muffin tin cups
  • In a greased muffin tin, lay a circle of bread into the bottom of each muffin cup. Wrap the bacon around the edge of each muffin cup
  • Sprinkle shredded cheese in each muffin cup on top of the bread, surrounded by the bacon
  • Crack an egg into each cup
  • Bake for 10-15 minutes or until the whites of the eggs have set and the yolk is cooked to taste
  • Garnish with salt and pepper to taste, gently loosen each muffin from the tin and serve!
Products used in recipe

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