Eggs & Chicken Bacon Cups
Muffin tins aren’t just for muffin anymore. Try these chicken bacon cups and you’ll never look at eggs and chicken bacon the same way again.
Preparation
10 minutes
Cooking
20 minutes
Serves
4
Ingredients
- 1 tablespoon butter, plus more for toast
- 1/2 pound white mushrooms, sliced (optional)
- Salt & pepper
- Green onions, chopped, for garnish
- 1 package of Maple Lodge Farms Chicken Bacon Style, Original Flavour
- 6 eggs
- Olive oil for coating muffin cups
Directions
1Lightly brush 6 muffin cups with olive oil. Preheat oven to 400 º F (200 ° C).
2In a large skillet over high heat, melt butter. Add mushrooms, stirring often, until lightly browned. Set aside.
3Cut each Maple Lodge Farms Chicken Bacon Style strip in half. Line each muffin cup with 4 pieces (2 full strips). Place in oven for 5 minutes. Remove pan from oven and add 1 tablespoon mushrooms to each muffin cup. Crack 1 egg on top of mushrooms in each cup.
4Reduce heat to 350 º F (180 ° C), return muffin pan to oven; bake for about 12 minutes until eggs are almost set. Remove from oven, season eggs with salt and pepper, and remove carefully and place on buttered toast. Sprinkle with chopped green onions. Serve immediately.
Chef’s Tips
To make sure your chicken is cooked through, look for an internal temperature reading of 82° C for a whole chicken and 74° C for ground poultry, chicken pieces & cuts.
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