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Bacon and Egg Muffins: Fast and Easy
For some reason, I never ate Americans' favorite food--bacon--when I lived in the U.S. But ever since I've moved abroad, I can't get enough of it! I guess I'm homesick...
Anyway, I quickly became tired of eating bacon the classic way: on a skillet, with some eggs sunny-side up frying beside them. Lately I've been thinking of new and original ways to cook bacon. In chocolate? It's been done. As garnish on pasta? Been there, tried that. What about in a muffin?
Now you're talking.
Who doesn't love muffins? (Or their evil sister, the cupcake?) And with bacon, eggs, and wonderbread (or some other variety of cheap, oddly foamy bread), as the only ingredients of this muffin, what could go wrong?
Also, just in case you're still hesitating... by the time you're done with this recipe, you will have one dish to wash. The muffin tray. I'm a girl without a dishwasher. I'm not about to cook a 50-dish meal.
Now let's get cooking!
The Bacon and Egg Muffin
- 8 slices bacon
- 4 eggs
- 4 slices bread
How To Make Bacon and Egg Muffins
- Preheat your oven to 400 degrees F.
- Cook your bacon on a skillet for about two minutes, or until it's still pink, but not raw. You could cook it on a parchment sheet in the oven until you get the same result.
- Meanwhile, spray a muffin tin with cooking spray and press your white bread into the tin. Don't worry if it doesn't look very pretty yet--it will settle in the oven.
- Now, wrap two slices of bacon around the sides of the cups, inside the bread, which will protect the meat from overcooking.
- This is the fun part--go ahead and crack an egg into each muffin cup. The folded bread will hold it in place.
- Salt and pepper your creations and place in the oven. Bake for 10-15 minutes or until the eggs are wobbly but firm.
- Now you can sprinkle with dry herbs and more salt to taste and enjoy!
Another Version of the Bacon and Egg Muffin
How My Version is Different
Note that my version is different--I wrap the bacon because I've found that if I don't, it will get overly crispy.
But unlike other bacon and egg cups, I like to use bread because it makes the meal more consistent, less greasy, and, well, more like an actual muffin!
5 More Delicious Bacon Ideas
Looking to incorporate more bacon in your life?
Here are some quick recipes to get you started.
- Bacon-Apple Sandwiches. For that time you want a sandwich but don't want to make it to easy on yourself, spread a split baguette with honey mustard and fill with cooked bacon, sliced Brie and apple, and lettuce.
- Bacon Butter. Why have butter when you can have bacon butter? Cook two slices of bacon, drain, and chop. Save the drippings, and mix with 1 stick of softened butter and 2 tablespoons maple syrup. Stir in the chopped bacon for an extra crunch.
- PB&B sandwich. Remember that time your kids asked you for a peanut butter and jelly sandwich? Up the perfect parent competition by combining peanut butter with a banana with cooked bacon (and white bread.) Cook your sandwich in a skillet.
- Croque Monsieur. For those of you who, like me, either live in France or woud like to, this is the perfect French meets American sandwich. Spread Dijon mustard on sliced bread. Then add Canadian bacon and shredded Gruyere. Whisk 1 egg with milk and nutmeg and dip the sandwich in the egg mixture. Fry your concoction in butter.
* These recipes were inspired by the Food Network.
|Serving size: 1 slice|
|Calories from Fat||27|
|% Daily Value *|
|Fat 3 g||5%|
|Saturated fat 1 g||5%|
|Unsaturated fat 2 g|
|Carbohydrates 0 g|
|Sugar 0 g|
|Fiber 0 g|
|Protein 3 g||6%|
|Cholesterol 9 mg||3%|
|Sodium 137 mg||6%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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