Bacon Egg Cups

I have a long standing tradition of making brunch on Sunday mornings. Usually I make a big batch of pancakes and bacon, sometimes a breakfast casserole or omelettes. Now that we have committed to trying the Paleo lifestyle, I've been looking for other choices for our weekly brunch. This morning I made these bacon & egg cups and it went over very well with the family!


Bacon & Egg Cups with Mushrooms, Scallions, & Swiss Cheese

6 eggs
1/4 cup finely chopped scallions
1 cup thinly sliced Swiss and Sharp cheese (cut again in half)
6 slices of bacon
6 Mushrooms

1. Preheat oven to 350 degrees. Lay out the bacon on a cookie sheet and baked it in the oven for about 6 minutes. The bacon won't be fully cooked, but don't worry,, it's going back in. Saute mushrooms in butter until light brown. With each piece of bacon, cut the fat end off (about the size of the bottom of the muffin tin) and place it in the bottom of muffin tin. Wrap the remaining slice of bacon around the muffin tin. Now, place a layer of each; 2 or 3 slices of sauteed mushrooms, a sprinkle of scallion, slice or two of cheese. Then you will crack an egg in the cup. Add another slice or two of cheese, scallions, salt and pepper on top. Repeat with the rest of the cups.

2. Bake at 350 degrees for about 20 minutes, or until eggs are set.

You can change it up with different ingredients depending on your tastes. Peppers and tomatoes? Avacado? Broccoli? I'm looking forward to trying many variations!