It’s Monday.  Back to business as usual.  I’m sure your business is pressing.  I’m sure your business is important.  Business usually is.  I might have more business in my future.  We’ll have to see.

But we need to be fueled up right in order to do business.  I prefer a bowl of cottage cheese swirled with jam or an apple fritter muffin.

The manly man that lives with me prefers something more “manly,” whatever that means.  So I went with my interpretation of the word and these bacon, egg and cheese cups were born.

I should mention, I did not make these selflessly.  A visiting friend bought bacon while staying in our house and left behind about half the package.  I don’t like bacon (can we still be friends?) so I needed to work it into something for Luke.

He enjoyed them immensely.  I’m sure you will too, if egg and cheese wrapped in bacon sounds up your alley.  I know my alley is weird and warped and doesn’t allow bacon.  My loss, your gain!

One Year Ago: Angel Food Cake

Bacon, Egg & Cheese Cups
Prep time: 
Cook time: 
Total time: 
  • 8 large eggs
  • 8 slices of bacon (whatever variety you enjoy most)
  • ½ cup Colby Jack cheese, shredded
  • salt & pepper to taste
  1. Preheat oven to 350 degrees F.
  2. Line the holes of a standard muffin tin with a slice of bacon, pressing it around the sides of the hole, not on the bottom. It’s ok to let it overlap.
  3. Crack one egg into each hole, and stir each slightly with a fork if you want to break the yolks.
  4. Sprinkle each with salt, black pepper and cheese.
  5. Bake for 20 minutes or until the bacon is crispy and the eggs are fully cooked.
  6. Cool in pan on a wire rack for 10 mins, then pop out of the muffin tins carefully with a butter knife and serve.
Makes 8 cups, but this recipe can be easily adjusted to make as many as you'd like.

Adapted from Dine & Dish

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