- 1 teaspoon butter
- 12 to 18 bacon strips
- 6 eggs
- Fresh parsley sprigs
- Gently grease six muffin cups using the butter. Inside a large skillet, prepare the bacon over medium heat until cooked although not crisp. Drain in writing towels.
- Cut six bacon strips on half width-wise line the foot of each muffin cup with two bacon pieces. Line the edges of every muffin cup with a couple of bacon strips. Break an egg into each cup.
- Bake, uncovered, at 325 for 12-18 minutes or until whites are totally set and yolks start to thicken but aren't firm. Transfer to some serving plate surround with parsley. Yield: 6 servings.
Initially printed as Bacon 'n' Egg Bundles in Taste of Home's Holiday & Celebrations Cook book Annual 2003, p158
1 each: 332 calories, 32g fat (12g saturated fats), 245mg cholesterol, 400mg sodium, 1g carb (1g sugars, 0g fiber), 10g protein.