Eggs have become more of a lunch or late weekend brunch food since we’ve had the Global Sun Oven. I cook them in muffin tins or enamelware cups, greased and lined with whatever I have on hand – spinach, zucchini, ham, etc. Room temperature eggs will be ready in 20 minutes. Bacon comes out great, too. It takes a little longer to cook than the eggs, so I get it started first. Just spread it out on a small, rimmed baking sheet, cover it with a cooling rack, then cook the eggs on that. Sometimes we even have breakfast for dinner!

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