It is early in the morning and I don't want to stand around making pancakes, or trying to keep track of scrambled eggs so they don't burn. This was the solution I came up with. A one dish two ingredient pop it in the oven breakfast.
I first got this idea from pinterest. They suggested that I make this in muffin tins (see the bottom pictures) so I did. It stuck to the pan, so I added cupcake liners, it stuck to the liners.
Exasperated I greased up a 9x9 glass pan put some bacon on the bottom then poured the seasoned scrambled eggs over the top. I shoved it into the oven and it came out 25 minutes later so perfect and beautiful. Hardly any clean up. THat iS WhaT I Am TAlkinG aBOut.
First you grease up your 9x9 glass pan. Add four strips of bacon ( I am using turkey bacon) then add four strips of bacon going the oposite way.
Next you scramble about 8 eggs. Season them the way you like it. I add a dash of garlic powder and some salt. The bacon is the rest of the flavor.
Pour the eggs over the top of the bacon. You can add cheese, onions, vegetables at this point. Here I have a little goat cheese for some added flavor. This tastes great with just the eggs and bacon though.
DO NOT ADD MORE EGGS. This may look a little flat before you bake it. The eggs will puff up and give you a nice height in the end. I made the mistake of adding more eggs to the second batch and it was so squishy inside. The kids said it tasted very "eggy''
Bake your dish at 350* for about 25-30 minutes or until golden brown on top.
As you can see you get some layers when you are all though. The eggs puff up nicely. The best part is......NO CARBOHYDRATES. This is a FREE breakfast for my type 1 diabetic daughter! This is a great recipe to keep around for holidays.
And here we have the egg bake in the muffin tins. It works but the clean-up afterward is HORRIBLE. If you want to try it despite all my ranting simply grease your tin, wrap the bacon around the outside of each cavity then pour the eggs in. Bake at 350* for about 25 minutes.
