(Serves 6)



6 slices bacon
2 tbs melted margarine
6 eggs
1 wedge reduced fat feta cheese



Preheat oven to 180°C. Spray cups of a 6-cup muffin pan generously with cooking spray. Cook bacon in a large, deep skillet over medium heat, turning occasionally, until beginning to brown but still flexible, 7 to 8 minutes. Line sides of each cup of prepared muffin pan with 1 slice of bacon. Spoon 1 tsp margarine into each cup. Crack an egg into each cup. Bake until desired egg doneness, about 10 minutes for runny eggs, 15 for harder cooked.  Top each egg with 1 slice cheese. Continue baking until cheese is melted, about 1 minute more. Run a knife around edges of each cup to loosen; lift out of pan with a small spatula. *All Recipes Magazine*



A very easy idea with a minimum of fuss or muss for any number of people. It’s great not having splatters all over and being able to do 12 or more eggs at one time.


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