Wasn’t sure if I’d share these, as they’re kind of ugly, but at least one person had more than one, at a brunch where there were plenty of other delicious choices, so… Must be good?!

Ingredients:

• 4 English muffins
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 8 strips bacon
• a few shakes each salt and pepper

This recipe can quite easily be scaled up or down, which is nice!

Preheat your oven to 350 degrees. Grease a muffin tin well. If I do this again, I think I will also now cook the bacon about halfway to where I like it, as it will cook in the oven, but I prefer it more crispy than it became when it started off raw.

Whisk together the eggs, cheese, salt and pepper, then set aside.

Split the English muffins, and put them in the muffin tin. You’re going to have to cram a bit, but don’t worry if they split, as everything will firm up while it bakes and any egg that escapes through the cracks will still be part of it when it cooks.

Roll a strip of bacon loosely around several fingers to make a large ring. Stand the bacon ring up on a muffin half, then repeat with remaining bacon. Pour the egg mixture into the bacon rings.

What a mess!

Bake until jiggling the pan no longer causes the egg to jiggle, 18-23 minutes.

Let sit just long enough that you can pick one up without scorching your fingers, and eat!

If you wanted, you could break 1 egg into each muffin, but a) I don’t like the taste of yolk by itself, and prefer everything stirred up, and b) even with 6 eggs to 8 muffins, they were filled pretty high. A full egg each would probably be an even bigger mess.

If you try it and change things, let me know how it goes for you!

Breakfast McMuffins

• 4 English muffins
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 8 strips bacon
• a few shakes each salt and pepper

Preheat your oven to 350 degrees. Grease a muffin tin well. Cook the bacon about half as done as you prefer. Whisk together the eggs, cheese, salt and pepper, then set aside.

Split the English muffins, and put them in the muffin tin. Roll a strip of bacon loosely around several fingers to make a large ring. Stand the bacon ring up on a muffin half, then repeat with remaining bacon. Pour the egg mixture into the bacon rings.

Bake until the eggs set, 18-23 minutes. Let cool briefly, then enjoy.