1. |
Pre-heat oven to 400 °F (200 °C). |
2. |
Heat canola oil over medium-high heat and sauté shallot to soften. |
3. |
Add green and red peppers and stir until they are softened but colors are still bright. Remove from heat and season mixture with salt and pepper. |
4. |
Lightly grease 4 cups of a muffin tin and insert slice of bacon into each cup. Divide bell pepper mixture into the four cups. |
5. |
Crack one egg into each cup over the bacon slice and pepper mixture. |
6. |
Bake in center of oven rack for 15-20 minutes. (Lengthen or shorten time for desired yolk consistency). Make sure egg whites are solid before removing from oven. |
7. |
Remove bacon cups from muffin tin with a spoon. Season to taste! |