Bacon & Eggs
I mean is there really anything better than bacon and eggs? They are one of if not THE best food pair in my opinion. The crispiness of the bacon pairs perfectly with the runny-ness of the egg yolk. They are savory and salty with a touch of sweet. They pair well with crab but also French toast. They can be used to bake and cook. What a versatile duo!
When I was growing up I was not the biggest fan of eggs, mainly because I associated breakfast and brunch with a big ol’ stomachache curled up on the couch. We normally had eggs with toast or pancakes so as you can imagine it was gluten that was the culprit but still, I associated the stomach cramps with eggs. Ever have a food you could not eat (or still cannot eat) because of a bad experience or memory?
Once I realized what was causing me all the distress I started adding back in eggs (the whole dang thing) and realized I actually LOVED eggs. I like them scrambled, poached, fried, over easy, sunny side up and hard-boiled. However, when I was working in the hospital a little while back I didn’t have time to make breakfast every day. I’d get into work around 7 and wouldn’t normally be hungry until around 9am. I started experimenting with new ways to get eggs on the go and this one has been a favorite ever since. These are even delicious to eat while hiking or post workout. A perfect source of protein, vitamins and will keep you full much longer than cereal.
I have released these before but figured they needed a makeover for the New Year. As we are wrapping up the year and worrying about staying healthy this delicious treat/meal/snack is an eggsellent choice and just what you will need to help you succeed.
- 6 eggs
- 6 slices of bacon
- ¼ teaspoon salt
- ¼ teaspoon ground oregano
- ¼ teaspoon garlic powder
- pinch of fresh ground black pepper
- Preheat oven to 350°F
- Grease a large muffin tin.
- Wrap one slice of bacon around each muffin cup and place in oven for 10 minutes depending on thickness.
- Take out of oven and immediately crack one egg into each muffin cup, top with spices and place back in oven for 20 minutes or until egg white is cooked through. Enjoy warm or cold, top with hot sauce for an added spice.
You can prepare these ahead of time so you are ready for the week. Pack them for breakfast or lunch or use them as a snack. Very tasty and super easy to make. Not a huge fan of eating the yolk and white separately? Feel free to scramble the eggs first and then split them evenly in the muffin cups.
It’s Eggs-actly what you need, sorry am I Bacon you crazy? Let me know how you take your eggs in the comments below!