Bacon 'n Egg Cups Recipe by Turnips2Tangerines

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Ingredients

1 T butter
12 to 14 slices thick bacon
8 eggs
1 T onion-herb seasoning blend, (Mrs. Dash)
4 green onions, sliced, green parts only
1 bunch of fresh parsley
Lightly grease eight muffin cups with butter. In a large skillet, fry the bacon over medium heat until cooked but not crisp. Drain on paper towels.
Lightly grease muffin tin with butter~
I have an 8 cup muffin tin that works great~
Fry bacon until cooked but not crisp~
Drain cooked bacon on paper towels~
I like to use butter instead of cooking spray~
Cut bacon slices in half, line the bottom of cup~
Line the sides of the cup with more bacon strips~
Crack an egg into the bacon lined muffin cups~
Use large or jumbo eggs~
Sprinkle the top of the egg with onion-herb seasoning~
Bake uncovered~
At 325 for 12-18 minutes~
Until whites are completely set~
And yolks begin to thicken, but are not firm~
Carefully remove egg cups from muffin cups~
Transfer egg cups to a serving platter~
Lined with fresh parsley~
Sprinkle with sliced green onion tops~
Serve with buttered whole wheat toast~
Fresh Orange Juice~