Okay so off to cook I went....
Only issue I had is I couldn't figure out if she used a traditional size muffin tin or mini (pictures are sometimes not helpful with sizing). I wanted mine to be from a mini muffin tin. So I do what I often do, read the comments on the blog post. This is often times super helpful when recreating a recipe. I learned right away to parcook the bacon so it was crispier and cooked faster...great tip!
So here's how I modified the original recipe....
6 Eggs
Salt
Pepper
Cheddar Cheese
Onion
Mushroom
Bacon
Mini Muffin Tin
For the mini muffin tin you do not need to cook it as long as the original recipe. I cooked them for 20 minutes at 350, but could have probably took them out at 15 minutes (they were a bit over cooked).
I pre-cooked the bacon on a plate in the microwave for about 4 minutes. It wasn't cooked all the way, but I think this would help a ton.
I filled each one with about a Tablespoon of mixed egg. Dropped in a little cheese, onion and mushroom in the bacon wrapped cups only.
This is what they look like right out of the oven. One thing I did with the non-bacon cups was sprayed them with cooking/oil spray and they popped right out. I would definitely spray even the bacon cups next time.
2 comments:
Um Yumm! What do you think about using the precooked bacon that you just have to warm up in the microwave? Also-did you say how many your recipe made?
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