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Bacon and Egg Cupcakes

by Xarah (follow)
Write because you want to, not because you have to.
Lunch (1798)      Breakfast (581)      Eggs (230)      Side Dish (165)     
Tastes delicious with a side of lamb and capsicum.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 6 servings

8 slices bacon
6 eggs
Cooking spray
Salt and pepper

Preheat the oven to 200 degrees celsius.

Lightly spray the muffin tray pockets with cooking spray.

Take a slice of bacon and cut is lengthways.

Wrap the two halves of bacon snugly into the muffin tin.

Repeat by cutting bacon in half and wrapping for five more slices of bacon.

Using the remaining two slices of bacon, cut them into three portions (enough to cover the base of each muffin tray pocket).

Place the muffin tin in the oven and cook the bacon for about 5-10 minutes or until it turns crispy.

While the bacon is cooking in the oven, separate the egg whites from the egg yolks, storing the egg whites in one jar and the egg yolks (each) in their respective shells.

Once the bacon has cooked well enough, remove the muffin tray from the oven and place each egg yolk into the muffin tray pocket, one at a time.

Pour little portions of the egg whites from the jar into each of the muffin tray pockets, enough to cover the yolk(s).

Place the muffin tray into the oven again for a further 15-20 minutes.

Season each pocket of the muffin tray with salt, pepper, cumin and paprika.

Check that the egg whites are firm and then remove from the oven.

Serve hot and enjoy.

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