I saw these on Pinterest awhile ago and have been dying to make them ever sense. I’m going to guess it was the Pioneer Woman who inspired me thus, but I’m not sure and to the genius who came up with these- these bacon and egg goodness- THANK YOU.
These are so easy that a recipe is barely needed, just looking at them tells it all but I decided to break it down for the fun of it.
What you will need:
-Thick cut bacon
-Salt & Pepper
Preheat the oven and bake the bacon according to the package directions. When the bacon is mostly done, still soft and not crunchy, remove it from the oven. When it’s cool enough to touch, wrap it inside a muffin tin, placing another small piece on the bottom of the muffin tin for a bottom.
Crack an egg in each muffin tin, lightly salt and pepper it, then bake at 350 for about 20 minutes or when when the egg is lightly touched it bounces a bit and doesn’t stick to your finger. Cooking this way made the eggs over medium, some of the yolk was cooked and some was runny. Perfection.
Serve and eat within a few minutes of being taken out of the oven. Great with a side of hash browns!
You guys remember my friend Ellen, right? If not, here is a photo reminder…
She is kind enough to allow me to hang out on the weekends I don’t have my kids. I spend the night, laugh, watch movies, and read aloud to her (We are currently on “Drums of Autumn” by Diana Gabaldon, AMAZING!)
What I like to do, and enjoy doing is cooking breakfast…
Here we have some farm fresh eggs, cheese, orange pepper, broccoli, tomato, spinach and onion.
First I add the onion and spinach to the pan and saute’ them
Then I add the rest of the veggies.
While that is cooking, I mix up 3 eggs with some salt and pepper…
I remove the veggies from the pan, pour in the egg and then add the veggies back in…
Let that cook for a little bit, then attempt to flip it without breaking it…HA.
It is only in 3 pieces…that is success in my book!
Add some cheese.
Oh, I used Coconut Oil…it is GREAT stuff!
Add a few orange slices and TA DA!