Bacon Egg Cups Makes 12 cups 12 slices bacon 8 eggs 1/2 cup shredded cheddar cheese pinch of salt 1/4 tsp black pepper Preheat oven to 350 degrees. Use non-stick spray, line each cup with bacon and fill 3/4 full with mixture. Bake for 30-35 mins.
Roasted Red Potatoes. Quarter the potatoes long-wise. Toss in olive oil, salt, pepper, and rosemary. Arrange potatoes in muffin tin as shown. Add garlic clove in the middle of the potato quarters. Add half a teaspoon of olive oil on top of each garlic clove. Bake 375 for 25 minutes! Enjoy.
Scrambled Egg Muffins on SixSistersStuff.com. Ash Note: added mexican cheese, sausage, and bacon. Easy to make. Do not use paper muffin liners. They shrivel up. Also do not over cook. Obviously you can tell the two mistakes I made!