Bacon Egg Pancake Cups
6 strips of bacon (precooked/microwavable ones make this easier)
Mix up a small batch of your favorite pancake batter. About enough to server 2-3 pancakes.
Grease 6 molds of a muffin pan.
Put a thin layer of pancake batter at the bottom of each mold. This layer must be very thin (about 1/4 in); thinner than when you normally make pancakes because the pancakes will rise when cooked and you want room for your eggs
Preheat the oven to 350F and bake the pancakes in the oven for about 3-4 minutes until the batter is almost completely cooked.
If using raw bacon, cook strips of bacon in a pan or in the microwave until they are about half done. If using precooked ones, You don’t need to do this step.
Crack an egg and pour it into the middle of each mold. If using large or extra large eggs, leave out some of the egg white, or else it will take too long for the egg white to cook and you may overcook your egg yolk.
Bake at 400F for about 8 minutes or until the eggs are cooked to your desired doneness.