This is such a nice idea for breakfast/brunch. It is so simple as the eggs in baskets stays warm, unlike scrambled eggs which always seem to get cold when left on the plate.
There are many variations of this recipe on the blogosphere. I've tried it and find that this method worked best. I made them 2 ways, some scrambled with cheese, and others just baked with a soft center cause I couldn't decide which way we liked them best.
Lightly brush the cup muffin tin tray with margarine or place a nicely cut parchment paper to put them in place . To avoid egg or bacon sticking on the tray.
Lightly cook strips of bacon (or how ever many baskets you are making). DO NOT cook the bacon till crisp, but just enough to get rid of some of the grease. A few seconds on each side. Drain on paper towels.
Coil your bacon slices around the wells of the muffin tin. Crack an egg and pour into the well. Sprinkle with salt and pepper for flavor.
You can also whisk your eggs together and add some cheese, like a quiche, and pour this mixture into the bacon baskets. (2nd version)
I baked them 375 degrees for 10 minutes for a runny center (to soak up with toast), or 12 minutes for the scrambled and cheese version.
Use a spoon to remove the baskets and ! They are so pretty and better than the usual bacon and eggs.
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Voila ! Your breakfast is ready in less than 20mins. Served best with bread toast and a cup of coffee. Perfect for breakfast or brunch.
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