Tuesday, March 31, 2015

Bacon and Eggs

We just picked up a butchered pig from the meat market. Now my freezer is full of yummy things like, pork roasts and chops, hams and ribs, sausage and bacon!

A member in the congregation who has chickens is being overrun with eggs. Usually her kids and their families have no problem keeping up with the laying hens. However some of the families were away on vacation, and the chickens know it is spring and our busy laying eggs galore. Therefore, she gave us several dozen. We were quite happy to accept.

So for breakfast I made a favorite: bacon and eggs.

I don't remember now where I saw this recipe the first time, a blog? on Face Book? on Pinterest? I don't know. But I do know it is easy and yummy.

Spray a muffin tin with non-stick cooking spray.
Wrap a piece of bacon around the edge.
Crack an egg in each cup.
Add salt and pepper.
Bake at 400 degrees for about 20-25 minutes, or until the eggs are as done you prefer.

The original recipe I saw from the place I no longer remember said to crack the eggs into a bowl and whip, then add some to each cup. I did it that way the first couple of times, but pouring the egg mixture into each cup got real messy real quick. As my girls will tell you, I did what I normally do and adjusted the recipe. It is so much easier to simply crack one egg into each muffin cup.

Coming out of the oven, ready to be enjoyed with a cup of coffee. . .

and some fresh strawberries I bought from Aldi.

When you find yourself hungry for bacon and eggs, try this recipe and tell me what you think.

1 comment:

Susan said...

The people who sell us eggs are also overrun. I've been buying 2-4 dozen a week. This looks like a very nice way to put a little more space in my fridge (and some joy in my taste-buds).