INDIVIDUAL BACON-WRAPPED SAUSAGE & EGG CUPS

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SERVINGS
6
PREP TIME
15
MIN
COOK TIME
25
MIN
TOTAL TIME
40
MIN
DIFFICULTY
Easy
  • 6 SLICES FARMER JOHN® CLASSIC BACON
  • 6 LARGE EGGS
  • ¼ TEASPOON SALT
  • 1/8 TEASPOON GROUND BLACK PEPPER
  • 6 FARMER JOHN® BREAKFAST SAUSAGE LINKS, COOKED ACCORDING TO PACKAGE DIRECTIONS AND CHOPPED
  • 1 MEDIUM TOMATO, SEEDED AND DICED
  • ¼ CUP CHOPPED RED, YELLOW OR ORANGE BELL PEPPER
  • 1 TABLESPOON FINELY CHOPPED PARSLEY
  1. PREHEAT OVEN TO 375ºF. SPRAY MUFFIN PAN WITH NON-STICK COOKING SPRAY AND SET ASIDE.
  2. COOK BACON IN LARGE NON-STICK SKILLET OVER MEDIUM HEAT FOR 5 MINUTES OR UNTIL STARTING TO BROWN, BUT STILL FLEXIBLE. REMOVE THE BACON BEFORE IT IS FULLY COOKED AND DRY ON A PAPER TOWEL-LINED PLATE.
  3. ARRANGE EACH SLICE OF BACON AROUND THE EDGE OF 6 MUFFIN CUPS, CREATING A CIRCLE AROUND THE EDGE.
  4. IN LARGE BOWL, WHISK EGGS, SALT AND PEPPER. ADD CHOPPED BREAKFAST SAUSAGE, TOMATO, RED BELL PEPPER AND PARSLEY.
  5. EVENLY DIVIDE EGG MIXTURE BETWEEN PREPARED MUFFIN CUPS. MAKE SURE TO GET SAUSAGE AND VEGETABLES IN EACH CUP.
  6. BAKE 15 TO 20 MINUTES OR UNTIL EGGS ARE SET. SERVE WARM, IF DESIRED, WITH FRESH FRUIT AND HASHBROWNS.
RECIPE CAN BE EASILY DOUBLED FOR A LARGER CROWD.