Breakfast Cups

I first saw this recipe in a magazine last winter. The real name is Bird Nest Breakfast Cups, because they look just like a little bird's nest! I knew instantly that I wanted to make these, because it's a unique twist on the classic bacon and eggs breakfast. These are super easy to make, and would be perfect to for a large group. Not only do they look "restaurant worthy," but they are insanely easy to prepare and have the same old bacon and egg taste that everyone loves!!

Ingredients (serves 6)

12 bacon strips (or less depending on personal

preference)

6 large eggs

6 tablespoons shredded cheese (I use Mexican blend)

1 tablespoon fresh chopped parsley OR  dry Italian seasoning

salt & pepper to taste

1. Preheat oven to 350*F.
2. In a large skillet, cook bacon over medium heat for 2 minutes on each side (until partially set, but not crispy)
3. Coat 6 cups in a muffin tray with cooking spray; wrap two bacon strips around the inside of each cup.
4. Scramble the eggs in a bowl and fill each cup with about 1/4 cup egg (about the same as a whole egg).
5. Top each cup with one tablespoon of shredded cheese, a little dash of seasoning, and salt & pepper.
6. Bake for 18-20 minutes. Cool for a few minutes before removing from the pan.
7. Eat up!