There’s little else you can want in a breakfast for strength athletes. Borrow some cupcake tins from your wife, neighbor, or mom and you can make breakfast to go for the whole week. Any girly feeling you have while making these will disappear as soon as you taste the awesomeness of the bacon and know you aren’t getting empty calories from another McCrap breakfast sandwich.
The below recipe is pretty plain…just bacon, eggs, cheese and some salt and pepper. Add chopped ham, cooked sausage, diced bell peppers, jalapenos, tomatoes, mushrooms, cheddar, feta, mozzarella or whatever else you like in your omelettes for one heck of a breakfast. I like to make a batch of these on Sunday nights and heat them up in the morning so I can sleep in. I’ve also been known to eat them cold, because I’m just that hungry.
Cheesy Bacon Egg Cups
|Prep time||10 minutes|
|Cook time||30 minutes|
|Total time||40 minutes|
- 8 eggs
- 12 thick slices bacon
- 3/4 cups cheese (shredded)
- kosher salt & freshly ground pepper
- cooking spray
|Preheat oven to 350 degrees.|
|Spray pan with cooking spray, ensuring everything is coated. (Yes, it would be better to butter these instead, from a chemical standpoint, but until I can find an extra 15 minutes in my day, this shortcut will suffice.)|
|Whisk eggs, cheese, and salt and pepper to taste.|
|Line each muffin cup with a slice of bacon.|
|Pour eggs in the cup, filling about 3/4 of the way up.|
|Bake for 30-35 minutes.|
These were inspired by this great blog.