12 slices of bacon (don’t use center-cut, too thin and not long enough)
12 eggs
1/2 c. shredded cheddar cheese
2/3 c. diced assorted peppers (optional)
1/4 c. diced onion or scallion onions (optional)
Salt and pepper, to taste
Lay bacon on a baking sheet and bake at 400 degrees for about 8 minutes (do not overcook; need to be able to bend it).
Reduce oven temp to 350 degrees.
Grease a 12 cup Teflon coated muffin tin with canola oil (use a paper towel to coat) and set aside. Nonstick cooking spray doesn’t work well.
Whip the eggs, peppers, onions and cheese with a fork or wire whisk. Season with salt and pepper to taste.
Wrap each piece of bacon inside the sides of each muffin cup.
Fill each bacon lined muffin cup ¾ of the way with the egg mixture.
Bake 25-30 minutes, until egg cups are golden brown and don’t jiggle.