Bacon and Egg cups

This was Isaac and Sarah's first cooking assignment. When we left Alabama a dear couple in our church (WPH) gave Sarah a cookbook. Mr. Jim and Mrs. Pat were Sarah's Sunday school teachers and they hold a special place in our hearts. They knew Sarah likes to cook and the cookbook was a perfect gift for her! Isaac and Sarah chose the Bacon and Egg cups out of that cookbook to make. They were very delicious and fairly easy to make. The bell pepper is what made these.....yummy! Thought we would share the recipe with you. Thank You so much Mr. Jim and Mrs. Pat for the cookbook!! :)

1/2 cup of real bacon bits

6 eggs

1/2 cup of diced bell pepper

1/2 cup of shredded cheese

1/2 cup of half-and-half

1/4 teaspoon of salt

1/4 teaspoon of black pepper

Preheat oven to 350. Greese a 12 cup muffin tin with cooking spray. Mix all ingredients together until well blended. Fill each muffin cup with 1/4 cup of mixture. Bake 20 - 25 minutes or until eggs are set in center. Run knife around edge of each cup before removing from pan. Makes 12 cups.

The above recipe is our version. We did slightly alter the original recipe. We used bacon bits instead of bacon slices (took less time) and we used chedder cheese instead of pepper jack cheese.