But for my "debut" back, Angela graciously paired me up with the cutest little blog: Christine's Kitchen Chronicles. From what I read of Christine, she's actually quite similar to me! A 20-something cooking and baking her heart away. Well, minus the cooking for me. We all know I have barely scratched the surface of the cooking world. Maybe that'll come some day.
The majority of Christine's recipes are savory, which actually worked out perfectly for me this month. Remember the craziness of the CWS, Tasty Bites, and friends and family I mentioned? Well, it has been crazy and I was in desperate need of some quick snacks and breakfast items [everyone works at the trailer 'till the wee hours of the night, hence, breakfast is the only meal we'd possibly eat at my house]. Some of my favorites from Chrinstine's blog included Cheesy Chili Mac, Oven-baked Sweet Potato Chips, and Baked Green Bean Fries. but Christine must have known I was coming because she had the most wonderful breakfast recipe waiting for me!
Bacon, Egg and Toast Cups. Oh, and cheese. Sound delish? Well it is! And beyond simple. A couple prep steps and you have breakfast in a cup in no time flat. Fo' reals.
I can't really explain how timely this recipe was, what with everyone bustling in and out of the house to work at the trailer and no one really having time to think about any meals. So thank the good Lord for this one. And Christine ☺ I think everyone left the table this last Sunday morning pleasantly full and ready to sell some cheese curds! .
- Since we had a number of people to feed, I doubled Christine's recipe, which is reflected below in the ingredients list. However, most everything is a 1:1 to ratio, so you can adjust the recipe to fit whatever crowd you're feeding.
- Feel free to use whichever type of bread, meat and cheese you like. I think a nice ham and swiss would be scrumptious, but what possibilities are endless!
12 slices bread (your choice)
12 slices bacon
1 dozen eggs
1 c. shredded cheddar cheese
Salt and Pepper
- Heat oven to 400°F. Spray a muffin pan with non stick cooking spray; set aside.
- Using a 3-inch cookie cutter or wide-mouthed glass, cut out 12 circles of bread and gently press into pan.
- Heat a large skillet on medium-high heat. Cook bacon until partially cooked but still pliable (about 3 minutes).
- Shape bacon strips into the the pan, and fill with 1 tablespoon of shredded cheese. Bake 5 minutes, allowing the bacon to toast a bit more. Remove from oven.
- Crack an egg into each cup and sprinkle with salt and pepper, to taste. Bake an additional 8 to 10 minutes or until the egg whites begin to set (the yolk should be creamy but continue to cook if you desire a more firm egg yolk).
- Use a spoon to pop out toast cups and serve warm.
Yield: 1 dozen toast cups