Baked Eggs in Canadian Bacon Cups
4 large eggs
1 dash pepper
1 dash salt
1 tbsp canola oil
4 thick slices packed 12/lb canadian bacon
1/3 medium green bell pepper, diced
1 tbsp chopped shallot, minced
1/3 medium red bell pepper, diced
Pre-heat oven to 400 °F (200 °C).
Heat canola oil over medium-high heat and sauté shallot to soften.
Add green and red peppers and stir until they are softened but colors are still bright. Remove from heat and season mixture with salt and pepper.
Lightly grease 4 cups of a muffin tin and insert slice of bacon into each cup.
Divide bell pepper mixture into the four cups.
Crack one egg into each cup over the bacon slice and pepper mixture.
Bake in center of oven rack for 15-20 minutes. (Lengthen or shorten time for
desired yolk consistency). Make sure egg whites are solid before removing from
oven. Remove bacon cups from muffin tin with a spoon. Season to taste!