Preheat the oven to 350 degrees F. Spray a muffin pan with nonstick cooking spray.
Run water over chicken breasts and pat dry with a paper towel. Cut chicken breast parallel to the cutting board, the same length and width as the breast so that you have two equal sized chicken cutlets. You should have 8 cutlets.
Place the chicken on a cutting board with plastic wrap over them. With a meat mallet, pound the chicken breast 1/2-inch thick. (If the breasts are too thick, they will not cook through.)
Press a chicken cutlet into 8 muffin cups to form bowls.
Sprinkle 1/2 of the Ranch seasoning and black pepper over chicken. Crack one egg into each chicken bowl. Top with remaining Ranch seasoning and black pepper.
Sprinkle Parmesan cheese and bacon on top of eggs.
Bake 20 to 25 minutes or until edges of chicken is browned and egg is set. At 20 minutes the white is firm with a runny yolk.
Remove from oven and sprinkle with green onions or chopped, fresh rosemary. Serve immediately.
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.