Recipes

Eggs and Chicken Bacon Cups Preparation Time: 20 minutes Servings: 4 Product Used: Chicken Bacon Style, Original Flavour,Chicken Bacon Style, Cracked Peppercorn Ingredients 12 slices Chicken Bacon Style, Original or Cracked Peppercorn 6 eggs Olive oil for coating muffin pan 1 tbsp (15 mL) butter 1/2 lb (250 g) white mushrooms, sliced (optional) Salt & pepper 6 slices toasted bread or English muffins Garnish: chopped green onions

Directions

1. Lightly brush 6 muffin cups with olive oil. Preheat oven to 400ºF (200°C).
2. In a large skillet over high heat, melt butter. Add mushrooms, cook, stirring often, until lightly browned, set aside.
3. Cut each Maple Lodge Farms Chicken Bacon Style slice in half. Line each muffin cup with 4 pieces. Place in oven for 5 minutes. Remove pan from oven and add 1 tbsp (15 mL) mushrooms to each muffin cup. Crack 1 egg on top of mushrooms in each cup.
4. Reduce heat to 350ºF (180°C), return muffin pan to oven; bake for about 12 minutes until eggs are almost set. Remove from oven; season eggs with salt and pepper, remove carefully and place on buttered toast. Sprinkle with chopped green onions. Serve immediately.