ALL-NATURAL BACON BREAKFAST CUPS

 
0
COMMENTS
SHARE
SERVINGS
12
PREP TIME
15
MIN
COOK TIME
30
MIN
TOTAL TIME
45
MIN
DIFFICULTY
Medium
  • 1 12 oz. package of FARMER JOHN® All-Natural Bacon
  • 6 medium organic eggs
  • 4 slices sourdough bread
  • ½ cup crimini mushrooms, sautéed
  • A pinch of thyme, oregano or parsley
  • Cooking spray
  • Himalayan sea salt and pepper to taste
  1. Preheat the oven to 400 °F.
  2. Grease a 6-count muffin pan, with the cooking spray, to ensure that the bread and egg white do not stick.
  3. Partially cook the bacon in a frying pan. Bacon should NOT be cooked to a crisp, it should be pliable. Drain on paper towels and cool slightly. Drain all but 1 tablespoon of the bacon fat out of the frying pan.
  4. Based on the size of your muffin tin use the top or bottom of a wine glass to cut circles roughly the size of the base of the muffin cup from the sourdough bread.
  5. In the same pan you cooked the bacon in, sauté mushrooms for about 5 minutes over medium heat. Set aside.
  6. Place a bread circle at the bottom of each muffin cup. Fit 2 slices of bacon loosely around the sides in each cup, overlapping as necessary, lining the sides of the muffin cup, and forming bacon cup.
  7. Place 1 tablespoon of the mushrooms on top of the bread circle.
  8. Break an egg into each of the bacon-lined cups on top of the mushrooms. Sprinkle the top of each egg with salt, pepper, and a pinch of thyme, oregano, or parsley (or a combo of all of them).
  9. Bake at 400 °F for 15-20 minutes, or until bacon is perfectly crisp–don’t overcook or the bacon will burn.