Yesterday morning I made something that I haven't made since I was a kid. I was reminded of this recipe last week when looking through one of my childhood cookbooks with The Princess: Betty Crocker's Cookbook for Boys & Girls. I've had it since 3rd grade~one look at the cover and you know immediately which decade I was born in. 
It has some pretty cute recipes in it. I can only remember making a few of them. One of those was Eggs in Bologna Cups. As I recalled, it was pretty yummy. So we thought we'd try it again. I never, never buy bologna, but this week I made a special purchase (all-beef!) just for this recipe:) And they turned out great~a big hit with everyone! I told Vince they made me think of Shirred Eggs, just a *poor man's* version..heehee
1. Preheat oven to 375F
2. Take as many pieces of bologna as cups you
are making. Fry them in a skillet on both sides
just until the edges brown and they puff up.
3. Place them fried bologna into greased muffin tins,
pressing the bottoms down to make a cup.
4. Crack one whole egg (yolk unbroken) into
each bologna cup.
5. Drizzle about 1 teaspoon of milk over each egg.
6. Sprinkle salt, pepper and paprika on the top
each egg.
7. Bake for 15-20 minutes @ 375F or until the
egg is set.
8. Remove the bologna cups by loosening them
with a knife and lifting them with a spoon.
2. Take as many pieces of bologna as cups you
are making. Fry them in a skillet on both sides
just until the edges brown and they puff up.
3. Place them fried bologna into greased muffin tins,
pressing the bottoms down to make a cup.
4. Crack one whole egg (yolk unbroken) into
each bologna cup.
5. Drizzle about 1 teaspoon of milk over each egg.
6. Sprinkle salt, pepper and paprika on the top
each egg.
7. Bake for 15-20 minutes @ 375F or until the
egg is set.
8. Remove the bologna cups by loosening them
with a knife and lifting them with a spoon.