If you could only eat one food the rest of your life, what would it be? Steak? Eggs? Homemade bread? Chocolate pie?
For me, I’d have to consider bacon. You can’t go wrong with bacon, but it sure is a pain in the wok to cook. It takes forever to fry, it makes a huge mess with grease splattering everywhere and then, as it is finishing, smugglers smell the alluring aroma and come in and pilfer half your bacon slices and you have to start over again.
Recently, I have been baking my bacon. It’s not quite as crispy as fried, but it’s a close second and the cleanup is much easier. Cooks faster, too.
Here’s how I do it, followed by a great recipe for Breakfast Egg Muffins that is delicious and easy.
To oven-fry bacon, I use thick bacon, Smithfield is ideal. On a cookie sheet, I spread a sheet of parchment paper, which makes it easier to flip the bacon and helps with the cleanup. Lay about 8 strips, side by side, on the cookie sheet, more if you have room.
Bake in a 400 oven for about 15 minutes, or until it’s just beginning to brown. Remove the cookie sheet, flip the bacon and return to the the oven under the broiler. In about 5 minutes, the bacon is a crispy brown. Just be careful, keep an eye on it and don’t burn it. Remove the bacon and lay on paper towels to drain.
Now for the Breakfast Egg Muffins.
I had these at a church brunch recently and they were so good, I thought I’d make up a batch and munch on them for breakfasts during the week.
Mix 8 eggs and 1/4 C. milk (or Half &Half). Add 8 strips of crumbled bacon, 1/2 cup finely shredded cheddar cheese, salt, pepper and chives (optional) if you want a little color. Pour the blended mixture in muffin cups (about 2/3 full) that have been sprayed with Pam and bake in a 375 oven for 20 minutes. Easy, peasy!
Breakfast Eggs Muffins
(Makes about 12 muffins)
8 large eggs
1/4 C milk
1/2 C Cheddar Cheese
8 strips thick-sliced bacon
Salt & pepper to taste
1 T minced chives (optional)
Instructions