All-Natural Bacon Breakfast Cups
Total Time45 mins
Skill LevelIntermediate
Servings12
Total Time45 mins
Skill LevelIntermediate
Servings12
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Key IngredientPremium Thick Cut Bacon 12oz.Aboutby Kat, @katwalksf / @katfoodsf
Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.
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Key IngredientPremium Thick Cut Bacon 12oz.
Recipe by
Ingredients
12 Ounces Farmer John Thick Cut Bacon 6 Medium Organic Eggs 4 Slices Sourdough Bread 1/2 Cup Crimini Mushrooms, Sautéed A Pinch Of Thyme, Oregano Or Parsley Cooking Spray Himalayan Sea Salt And Pepper To Taste
Key IngredientPremium Thick Cut Bacon 12oz.
Premium Thick Cut Bacon 12oz.Key IngredientPremium Thick Cut Bacon 12oz.Directions
1Preheat the oven to 400°F.
2Grease a 6-count muffin pan, with the cooking spray, to ensure that the bread and egg white do not stick.
3Partially 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.
4Based 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.
5In the same pan you cooked the bacon in, sauté mushrooms for about 5 minutes over medium heat. Set aside.
6Place 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.
7Place 1 tablespoon of the mushrooms on top of the bread circle.
8Break 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).
9Bake at 400°F for 15-20 minutes, or until bacon is perfectly crisp–don’t overcook or the bacon will burn.
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