This month was a bit tricky for me. My oldest daughter tore her ACL in mid October and just yesterday had surgery to repair it. This put me in a bit of a frenzy because I wanted to have my recipe made and ready to post so I wouldn't be worried about it. I knew we wouldn't get paid till the middle of last week and I also knew I was trying to get as much done as possible before her surgery, so I wanted to choose a very easy recipe.
This month I was assigned the blog Cooking Whims. Megan is the blog's author and she seems like a really sweet gal. Check out her About Me page to learn more.
When choosing a recipe I actually bookmarked a few, one other one being her Avocado and Mushroom Quesadila. I would have been the only one to eat it since no one else likes mushrooms. The one I opted to make was her Bacon and Egg Muffin Cups. Oh my goodness...when I saw the picture I knew I had to try it....bacon, egg, bread, cheese...all combined together. I only made two because that morning it was just Nan and I and I wasn't even sure if she'd like it. She's kind of picky about her eggs. She took one bite and I ended up finishing hers as well. These were easy and a huge success. I saved some bacon and told Kat that I'd make more this next week if she was feeling up to it after surgery.
On to the recipe. Super simple. Super good! This would make a great brunch recipe!
6 slices of bacon (I doubled mine)
3 slices of bread
shredded cheese (I used cheddar)
1. Preheat oven to 400. Heat the skillet to medium-high heat. Add the bacon and cook for 4-5 minutes so that it's still flexible. Meanwhile cut two circles out of each slice of bread. (I used a small biscuit cutter).
2. Spray muffin tins and lay a circle in bread in the bottom of each cup. Wrap the bacon slices around the edge of each muffin cup. Sprinkle cheese on top of bread slices. Crack the egg in to a separate cup and then slide carefully in to muffin cup.
3. Bake for 10-15 minutes until the whites have set and yolks are done to your liking.
4. Remove carefully from cups. These were yummy and would be great served with hash browns, slices of avocado or whatever you can come up with.
Thank you Megan for a wonderful recipe. I can't wait to try a few more.
With Joy UNquenchable,