Makes 12 servings (cups w/egg): 82 calories per serving
2 Tbs. butter or margarine
24 strips raw bacon, thin (thick cut will not work)
1 tsp. dried parsley (for garnish)
Preheat oven to 350. While preheating, turn over a muffin pan and spray with non-stick cooking spray. Using 2 pieces of bacon per cup, mold bacon to cover each cup. Your muffin pan MUST be inside of a deeper baking dish to keep from catching your oven on fire with bacon grease. You may be asking, why nonstick spray if bacon grease is so abundant? You’ll find out if you don’t use it! The bacon bowls will cook to the muffin pan and will be a pain to remove without breaking (I learned the hard way).
Place muffin pan inside a deep sided pan and bake for 20 minutes (but keep checking. Every bacon cooks differently and you don’t want to burn or undercook it! It will look crispy just like it was fried in a pan when done). While bacon is still hot, use a butterknife to pry off the bowls and plop onto paper towels to soak up excess bacon grease and slightly cool.
While waiting on bacon, get out a large skillet and melt 2 Tbs. of butter or margarine on med. heat. In a large bowl, whisk 6 eggs until just frothy and pour mixture into skillet.
DO NOT POKE AT IT! I know most people will start mixing around the eggs and pushing them all over the pan, but that takes the fluff out of your eggs and makes them flat, also burning out some of the flavor so be patient! Some people also add cream, but I find that if you leave your eggs alone, you won’t need to add anything to make them delicious and fluffy (it also saves you a lot of calories).
You will want to keep your eyes on your eggs though. Cover with either a glass lid or keep uncovered and watch for the exact moment they are done. Burnt eggs are yucky! Once done, scoop into bacon bowls and sprinkle with parsley; serve!
Bacon bowls are time consuming to make and we don’t eat 12 in a morning! They keep great in the fridge and don’t even have to be covered tightly. When ready to use, throw the bowls you want to use in the oven at 350 for about 5-7 minutes and they will be as crisp and ready as day one without having to do the muffin pan technique!