Grilled Bacon ‘n’ Egg Baskets
Let your muffin tin get out more! This is a great breakfast idea, with part of the preparation work being very child-friendly. Just be sure an adult does the actual cooking and serving (steps 7 and 8).
Ingredients
Nutrition Facts
- Calories
- 142
- Fat
- 11 g
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Carbohydrate
- 2 g
- Fibre
- 0 g
- Sugars
- 0 g
- Protein
- 9 g
- Sodium
- 321 mg
- 6 slices bacon
- 6 slices bread (white bread works best)
- Baby spinach leaves (18 to 24)
- 1 tbsp ( 15 mL ) oil
- 6 eggs
- Salt, to taste
- Pepper, to taste
Instructions
-
Preheat grill to 350˚F (180˚C).
-
Partially cook bacon in a skillet. Slices should be still pliable and not fully cooked. Remove bacon from skillet and drain on paper towel.
-
Cut a circle of bread large enough to fit the base of a muffin tin from each slice of bread. (Reserve remaining bread to make croutons or bread crumbs.) Brush bread rounds with oil and press, oiled side down, into the holes of a 6-cup muffin tin.
-
Place 3 to 4 baby spinach leaves on top of bread.
-
Wrap bacon around the inside of each muffin cup.
-
Crack egg into each muffin cup. Season with salt and pepper, to taste..
-
Place muffin tin onto grill. Cook with lid down until whites are set, approximately 15 to 20 minutes.
-
Allow to cool slightly before removing from muffin tin.