Bacon Egg & Cheese Muffins Recipe

How to make it

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• Pre-heat oven to 400°F.
• Oil 2 empty and clean tuna cans with olive oil.
• Break 1 egg into each tuna can. Peirce yolk with fork, but do not scramble eggs.
• Place the cans, with the eggs in them, into the skillet. Put 2 cups water into the bottom of the skillet (not getting any into the eggs!).
• Slice each muffin in half, place on a small cookie sheet, and either butter, or spray I Can’t Believe It’s Not Butter on all 4 halves.
• Set your timer for 9 minutes
• Put muffins in oven, turn heat on under eggs to high, and hit start on your timer.
• Once the water in the skillet starts to boil, the cans will start rattling. Turn the heat down to medium low (or 2 on my stove-top), cover the skillet, and do not lift the lid again until you’re ready to plate them.
• Cut each slice of bacon in half, and put the bacon on a plate with 2 layers of paper towels under it, and 2 over it.
• After 9 minutes, turn the heat off under the eggs, but do not lift the lid. Take the muffins out of the oven and place 1 piece of cheese on the thinner half of each muffin, and put the muffins back in the oven for 4 more minutes.
• Put the bacon in the microwave for 1 minute and 30 seconds for very crisp bacon. (We have a very old, very crappy microwave, so it may take much less time for yours. I would start at 1 minute, and keep adding 10 seconds, until you have it as crispy as you like.)
• After 4 minutes, take the muffins out of the oven, take the eggs out of the skillet, and take the bacon out of the microwave. Get the eggs out of the tuna can by gently running a butter knife or fork around the edges, and gently lifting it out of the can. Plate it up, and enjoy!