Scrambled Egg Bacon Bowls

Wednesday, December 27, 2017

Scrambled Egg Bacon Bowls

Everything Tastes Better With Bacon!

I love bacon, so I made it take center stage with these scrambled egg bacon bowls. How, you ask? Just use a familiar cooking pan you already have in your kitchen. Turn over a muffin tin and let the magic begin!

Scrambled Egg Bacon Bowls

Scrambled Egg Bacon Bowls Recipe


Scrambled Egg Bacon Bowls Ingredients


Do not preheat oven.

Turn a muffin tin upside down and place on a jellyroll pan lined with aluminum foil.

Drape enough bacon strips to cover each muffin cup completely. Tip: This recipe should yield 8 bowls per pound of bacon.

Scrambled Egg Bacon Bowls Step 1

Place pan in the oven and set it to 350 F.

Bake bowls for about 45 minutes, or until desired crispness.

Scrambled Egg Bacon Bowls Step 2

Remove from oven and let cool to the touch. Tip: Do not let the oven cool completely.

Once cooled, carefully remove each bowl from the muffin tin and transfer onto the jellyroll pan turning them upright.

Whisk together eggs, water, salt and pepper.

Scrambled Egg Bacon Bowls Step 3

Melt butter in a skillet over low heat.

Scrambled Egg Bacon Bowls Step 4

Pour egg mixture into skillet and scramble until egg mixture is cooked through but a little wet.

Scrambled Egg Bacon Bowls Step 5

Immediately spoon scrambled eggs into each bacon bowl.

Scrambled Egg Bacon Bowls Step 6

Sprinkle with cheese and warm in the oven until the cheese is melted, approximately 2 minutes.

Scrambled Egg Bacon Bowls Step 7

Top with fresh chives.

Serve with a glass of farm-fresh Hiland Dairy Milk and enjoy!

Print this recipe.

Diva’s Tip:

Substitute 1/2 cup Hiland Dairy Cottage Cheese (slightly drained) for the water. It’s delicious! Remember to visit Hiland Dairy’s website for money-saving coupons before you head to the store!

The Dairy Diva

~The Dairy Diva

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