So as I mentioned in my last posting among other things I am completely Gluten Free. I cheated a bit as it was my last meal before going back on the medication for 4 months. Below is the recipe!
8 Strips of Maple Thick Cut Bacon or Turkey Bacon
4 Large Eggs
1 Medium Shallot (Diced)
1 clove garlic (diced)
1/2 cup Welch Cheddar (Shredded)
Preheat oven to 350, Lightly spray a muffin tin/cupcake tin with Olive Oil or Butter. Set aside. Beat eggs and set aside. Saute shallots and garlic with a pinch of cayenne pepper, salt & pepper in a medium sauce pan over medium heat until onions are translucent. Let stand in bowl for 5 minutes. Shred 1/2 cup welch cheddar and grind 1 twist of pepper into cheese. Line muffin tins with bacon ( so there are no leaks or holes) distribute shallots into muffin tins and pour eggs 2/3 of the way up the tin. Sprinkle cheese on top and bake for 10-15 minutes or until puffy and crisp on top and the bacon crisps nicely. For an added crunch and eye catching look lightly broil on high heat (500) to brown the top ( Do not walk away or you WILL burn these)
Enjoy!! This recipe makes 4 regular size egg cups!