Breakfast Bacon Bowls
|1/2 (12 oz) package|
Shredded Cheddar Cheese
Salt and pepper to taste
Preheat oven to 400˚F.
Place large muffin tin upside down on counter and cover bottom of pan in foil, crimping around sides.
Cut 6 pieces of bacon in half. Place two half slices on the bottom of each muffin cup to make an X. Wrap full piece of bacon around outside of each muffin cup. Make sure bacon slices overlap so they fuse together while cooking. If needed, secure with toothpicks.
Place baking sheet under muffin tin to catch bacon grease. Bake 45-50 minutes, until bacon is fully cooked.
While bacon is cooking, prepare scrambled egg filling. Cook sausage over medium high heat, crumbling as it cooks. When fully cooked, drain well and return to heat. Turn heat down to medium and add eggs, stirring constantly until eggs are set. Turn off heat, leaving pan on burner. Add cheese and salt and pepper to taste.
When bacon is done cooking, remove from oven and carefully remove each bowl from foil. Scoop egg mixture into each bacon bowl and serve hot.
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