Cut the raw bacon into 1/2 inch sections. Place in the muffin pans with the liners in, distributing evenly through the cups.
Back at 350 degrees F until crisp, about 20 minutes. Leave in the muffin pan.Mix the eggs, paprika, salt, and cheese while the bacon cooks. Pour over cooked bacon and bacon grease in the muffin cups.
Fill muffin cups about 2/3 full. Return to 350* oven for 20-25 minutes, or until egg is set.
Remove from oven to cool. Keep in an air tight container in the fridge and enjoy!These are delicious cold or reheated in a toaster oven for a few minutes.
Nutrition Facts
Baked Egg and Bacon Cup Recipe
Amount Per Serving (1 muffin cup)
Calories 91Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 117mg39%
Sodium 215mg9%
Potassium 59mg2%
Protein 5g10%
Vitamin A 225IU5%
Calcium 33mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.