Sometimes there’s no need to hide behind loads of spices and complex fillers. Like in the case of a good steak or a fine portobello mushroom, sometimes a little oil or butter and some salt and pepper is just enough. The timeless bacon-and-egg combo strikes a similar chord with many American-breakfast aficionados. Get these proteins down with some generously buttered toast and a cup of coffee (just one?!), and you’re ready to be a superhero for the day. Wonky Wonderful happens to be a bit of a failure when it comes to cooking eggs in a pan, so she decided baking them in a muffin tin was the way to go. And thank goodness she did!
This is a great recipe for the whole family. Nicole (AKA Wonky Wonderful) understands the necessity of being flexible as a busy parent, and aims to please all age groups without compromising. These bacon-and-egg cups should only take twenty minutes if you work diligently—in this sense, it’s another great skill builder for working parents! Work quickly. Don’t rush. Be flexible. Don’t mess up (only sort of kidding there).
King’s Hawaiian rolls, you know those, right? Let’s hope so—tasty, versatile, central to a good bacon-and-egg cup! Use a rolling pin to flatten the rolls, fitting them after into a greased muffin tin to form the cup. Take the *cooked* bacon and slice it into good-sized bits, then toss a few in the bottom of the cup. Crack an egg into each cup and season with salt and pepper. Make sure to save a few pieces of bacon to throw on top about five minutes before they are done. Breakfast is served.
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