Baked Bacon Egg Cups
Evenly divide between the prepared muffin cups. Add 025 oz of cheddar cheese to each egg cup.

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Pour out the excess grease.

Baked bacon egg cups. Crack eggs into a medium glass or ceramic bowl or into the bowl of an electric stand mixer. Cook closer to 18 minutes if you want the texture of a hard-boiled egg. With a fork break each yolk and stir the ingredients together.
Add salt pepper and cheese to taste. Drain any excess fat from the cups. Stir in cheddar cheese green onion chopped bacon.
Let cool for a minute or two and then run a knife around the edge of each egg cup. Bake for 15-20 minutes or until the egg. Bake for 13 to 18 minutes.
Carefully fill each bacon lined muffin cup 12 full with the egg mix. Season with salt pepper and herbs of your choice. Wrap the inside of the muffin tin with bacon.
In a liquid measuring cup whisk eggs with a little bit of water about a teaspoon. Chop bacon into 14 inch pieces and add 12 strip of bacon to each egg cup. Crack an egg into each of the cups.
Crack the eggs in a large measuring cup feel free to swap out some whole egg with egg whites if preferred. Bake the bacon for 10 minutes and take it out of the oven. Add some baby spinach to the inside of each bacon cup.
At 13 minutes the egg will be a little runny. Preheat the oven to 375F and grease a 12 cup muffin pan well OR use 12 silicone muffin cups. Pour mixture into muffin.
Afterward crack eggs into each muffin cup. Add ricotta and mix at high speed for 2-3 minutes. Mix all ingredients for the egg muffins together in a medium bowl.
Cook the bacon for 10 minutes in the oven.

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