Bacon and Egg "Muffin"

Well, this isn’t really a recipe, but just one of those super simple and great ideas that I get excited to share! This is an easy to make breakfast that everyone will love! It is an ideal one to make ahead that can be ready to grab and warm up on those busy mornings, or a breakfast that is ready to go for an early morning shift.

TWO INGREDIENTS -

Bacon, preferably the thicker cut and organic
Eggs, organic
Determine the amount you want to make, then one piece of bacon and one egg for each muffin

The first step is to cook the bacon until it is just barely done, but not crisp. A preferred way of doing this is to cook it in the oven, placing the bacon on a sheet pan covered with foil. Bend the foil up slightly around the edges and on the corners so the grease stays contained. When you are done, allow the grease to harden and then just throw the foil away, making the cleanup pretty easy for a bacon mess 🤗. Cook for about 20 minutes (depending on the thickness) at 375 degrees, and the bacon should be just about right.

Spray the muffin tin with spray olive oil, and then, place the bacon strips in the greased muffin tin, forming a border for the egg. The bacon should still be pliable and easy to mold into the muffin tins.

Break an egg into the middle of each of the muffin rounds, inside the bacon strip. Add a little fresh ground pepper to the top of each, no salt is needed as the bacon does the trick there. Return the muffins to the oven and cook for another 20 minutes at 375.

So easy, so good, healthy and simple! Store in the refrigerator and this makes an easy “to go” breakfast in the morning.

Enjoy!