Bacon and eggs for breakfast!

Bacon and egg cups
I have a guest contributor for this week’s blog post. Aleta is my lovely daughter-in-law’s mother and readily confesses that her “happy place” is the kitchen. I adore her like a sister and not just because she cooks and bakes well! We spent the last week of 2015 happily hanging out with family at a beach house in Galveston playing board games, cooking, fishing and exploring The Strand in Galveston.

This particular recipe is adapted from Tasty, a page on Facebook that does all those clever food videos. It seems to be a recent phenomena like Tip Hero and Cooking Panda. Just “like” their Facebook page and all kinds of easy recipes magically pop into your newsfeed. The heavily edited videos are short and often feature an empty bowl, ingredients being pored into it, stirred around, manipulated further and then the end result. Just share the video and you can view it on your page forevermore and watch it over and over!

Lately many of the videos seem to be featuring canned pizza dough as the main ingredient. I suspect a clever marketing ploy by the Pillsbury people. Consider me hooked! I’ve already made the pretzel pigs in a blanket, and my personal favorite, a ham and swiss rollup recipe with poppy seeds that were crowd pleasers!

So if you want to make the bacon and egg cups, which taste even better than they look, try the following recipe featured on Tasty, and adapted by Aleta, as follows:

12 Bacon Egg Cups

6 slices of bread
6 tablespoons shredded cheese
12 slices of bacon (use pre-cooked … less grease)
12 eggs
salt and pepper

With a jar or cookie cutter, cut 2 circles into each piece of bread. Place in greased muffin tin cups. Wrap a piece of pre-cooked bacon along the edge of each muffin cup. Sprinkle 1/2 tablespoon cheese into each cup and then top with an egg. Season with salt and pepper and bake at 400 degrees F/204 degrees C for 15 minutes (longer for firmer yolk). Top with green onion.

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