Baked eggs

two baked eggs in bacon rings on top of a piece of dark green chard
This is an excellent way to prepare eggs for a large crowd. Barry once fixed this for a Mother’s Day brunch, where we served almost 50 people. One woman, as she took a third helping, told us she usually didn’t like eggs!

Shortening, butter, or oil spray
12 pieces of bacon or Canadian bacon
12 medium or large eggs
4 oz cheddar cheese, grated
Salt and pepper

Preheat the oven to 350 F. Grease a 12-cup muffin tin with the shortening, butter, or oil.

If you are using bacon, cook it in a large skillet until it’s done but not crisp. Place one piece around the perimeter of each muffin cup.

If you are using Canadian bacon, take a knife or pair of shears and make a cut from the outside to the middle of each round piece. Form these into cones and place one in each muffin cup.

Break one egg into each bacon ring or cone. Top with a sprinkle of grated cheese, some salt and pepper, and a sprinkle of paprika.

Bake for 10 minutes. It’s OK to remove them when the yolks still look runny, because they’ll firm up as they sit.