Bacon & Egg Cups

There's nothing better on a rainy Sunday morning than the smell of bacon in the air, and a hot cup of coffee in your hands. I had a friend over for brunch today so I decided to make bacon and egg cups (should be pancetta but there seems to be a shortage in the GTA this weekend...), adapted from Donna Hay's Pancetta Baked Eggs from No Time to Cook. 


Instead of whisking the ingredients together with the egg and creating an quiche-like filling, I simply cracked the eggs over the bacon-lined cups, layered some scallions, fresh ground pepper and topped with parmesan. 

Baked in a 400 degree oven for about 12-15 mins. Served with Chuck's Day Off's smashbrowns and freshly baked italian bread for dipping.