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Ingredients
| 1 tbsp | (15 ml) | butter |
| 1/2 cup | (125 ml) | back bacon, chopped |
| 1/4 cup | (60 ml) | onion, chopped |
| 1 | (1) | clove garlic, minced |
| 1 1/4 cups | (300 ml) | rolled oats |
| 1 | (1) | egg, lightly beaten |
| 1 1/2 cups | (375 ml) | milk |
| 1/8 tsp | (1 ml) | salt |
| 1/8 tsp | (1 ml) | pepper |
| 1/2 cup | (125 ml) | grated parmesan cheese, divided |
| 1 tbsp | (15 ml) | fresh parsley, chopped |
| 2 tsp | (10 ml) | fresh thyme, chopped |
| 12 | (12) | poached eggs |
Directions
- Preheat oven to 375°F (190°C). Grease or spray 12 muffin cups with cooking spray.
- 2. In skillet, heat butter over medium-high heat; cook bacon, onion and garlic for about 5 minutes or until bacon is opaque and onion is softened. Add oats; cook for 2 to 3 minutes or until oats are lightly browned.
- Whisk egg with milk, salt, pepper, 1/4 cup (60 ml) cheese, parsley and thyme. Stir into oat mixture.
- Divide mixture among muffin cups. Bake for 20 to 25 minutes or until oatmeal is firm and lightly golden.
- Transfer 2 breakfast cups to each plate; top each with a poached egg and sprinkle with remaining cheese.