Sun dried Tomato Egg Cups Wrapped in Bacon

My best friend Nicole introduced me to this amazing breakfast recipe over the Christmas holidays and they are beyond delicious.  A great brunch idea and they are easy to make and look great.  We had them along with Paleo Waffles for Christmas Brunch.  The salt of the sun dried tomato with the smokey bacon and egg is a killer combination.  Thank you Nicole for introducing me to this recipe!!

Sun dried Tomato Egg Cups Wrapped in Bacon: (Makes 4 servings)
-  1 onion chopped
-  1/4 cup sun dried tomatoes chopped
- 1/2 cup mushrooms sliced
- 8 eggs
- 8 slices of bacon
- 1 1 tsp Olive oil
- 1 tsp fresh thyme or rosemary chopped

1. Preheat oven to 350 degrees

2. Add olive oil to a medium heat and when warm add onion, mushrooms, sun dried tomato and fresh thyme or rosemary.  Cook until soft (approx. 7 minutes).

3. Wrap bacon around muffin tin.  Add 2 spoons of onion, mushroom, sun dried tomato mixture (about 3/4 full).

4.  Crack an egg on top of the mixture.  Crack salt and pepper.

5. Bake at 350 degrees for approximately 20 minutes (until eggs have cooked)