Bacon-Wrapped Baked Eggs

Ingredients

• 12 slices bacon
• thick cut
• 2 tablespoons butter
• 2 tomatoes
• seeded and diced
• 4 green onions
• thinly sliced
• 14 cup white cheddar cheese
• grated
• 14 cup monterey jack cheese
• grated
• 8 large eggs
• 1 teaspoon dried oregano
• 12 teaspoon salt
• 12 teaspoon pepper

Instructions

1. Preheat oven to 425 F (225 C).
2. Heat large skillet over medium heat, add bacon; cook intil lightly browned, but not crisp.
3. Remove bacon, let drain on paper towels.
4. Lightly butter 4, 1 & 1/4 cup ramekins.
5. Line the inside of each ramekin with 2 pieces of bacon, forming a cricle.
6. Place an additional piece of bacon in the bottom, cutting to fit.
7. Equally divide tomatoes and green onions among the 4 ramekins.
8. Crack 2 eggs in each cup, season with salt, pepper and oregano.
9. Combine cheeses and divide equally among cups.
10. Place ramekins on a rimmed baking sheet and place in oven for about 20 minutes, or until eggs are set.
11. Run a sharp knife arounf the edge of the cups; tilt cups and slide bacon and eggs onto plates and serve.