Friday, January 24, 2014

// bacon + egg muffin cups


Is this a food blog? Eating is all I blog about lately which is a pretty good representation of my life. I feel like my kids never stop eating and I never stop thinking about food. I whipped together these little bacon and egg muffin cups one morning to bring to a playdate with my friend and her kids. I've made them a few times for different events since my friend Sarah shared her recipe with me and they are always a top hit. They are easy to throw together and really, really good. I like to eat them with a little organic ketchup. 

Yes, I'm particular about my ketchup, people. 

I'll tell you why: remember that one time I was massively pregnant and my child wouldn't come out and a hurricane (or was it officially a super storm?) named Sandy knocked down the power cables in front of my house and then there was a snow storm so our house froze being without heat and all...? Well I'm glad you remember because I'll never forget. When that child finally decided to come out, we had still been without electricity for twelve-ish days so the contents of our refrigerator had been emptied and thrown away. My brother- and sister-in-law were so kind to go grocery shopping for us and restock our basics. They bought Trader Joe's organic ketchup for us and it changed my life. Okay, that's a little melodramatic but what I'm trying to say is I'll never go back to regular ketchup. My family still prefers the non-organic so we usually have two bottles open in the refrigerator. It seems like an unnecessary commodity (and it is) but it's one of the luxuries I treat myself to. 

See? All I think about is food.

Get yourself some organic ketchup and make these bad boys so you can taste what I'm talking about.




Bacon + Egg Muffin Cups

12 eggs
12 slices of bacon
Salt
Pepper

On a pan, fry bacon for a minute or two until cooked but soft. You don't want it crispy.
Wait until the bacon cools off a bit and then line a muffin tin with it. One slice of bacon per muffin cup.
Crack egg into each muffin cup. One egg per muffin cup.
Sprinkle with salt and pepper.

Bake at 350 F degrees for 20 minutes or until thoroughly cooked. 




2 comments:

Jeanine Juth said...

I had no idea that we had touched your life so deeply. Glad to help.

No(dot dot)el said...

Those look delish!!

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