12 English muffins
12 eggs
12 slices bacon (or bacon rounds), cooked
12 slices cheese (I prefer regular cheese, but you can use processed, or just leave the cheese off)
1. Grease a muffin tin with butter or bacon fat. Crack
one egg into each muffin cup. Break the yoke with a fork. Bake eggs at 350 for 20-25 minutes, until set.
2. While the eggs bake, slice the English muffins in half.
3. Toast the muffins under broil for 2-4 minutes. (This step is optional.)
4. Lay out all the muffins on the counter. On each one, add a slice of bacon, an egg, and the cheese. Put the top on the muffin. Wrap in tin foil or saran wrap.
5. These can be stored in the fridge if you’re eating them within a couple days. Otherwise, freeze them.
6. To reheat (thawed) muffins, remove wrapping, wrap in a paper towel, and microwave on 50% heat for one minute.
historyinthebaking 