02 Bacon - breakfast and brownies(!)

Bacon brownies - http://bacontoday.com/bacon-brownies/

(PhDR edited from original post by Mr. B. on the BaconToday website.)



This recipe uses 4 strips of bacon, but you can use as many strips as desire.

Purchase a box of brand name brownie mix from grocery store. This recipe uses the Turtle Brownie mix which comes with a bag of caramel to pour on top of your mix.

1) Pre-heat the oven to 350°F.

2) Grease a 13"x9" baking pan. (8" and 9" square pans will also work.)

3) On a heated frying pan, pre-cook the bacon for about 3 minutes per side until a little past raw. The bacon should just be starting to brown and might be a little crispy.

4) Blot off some grease from bacon strips with paper towels.

5) Following the directions on the box, combine the brownie mix, vegetable oil, water, and eggs.
(Note from P. - May have to reduce the amount of the vegetable oil since the bacon readily provides the fats?)

6) Pour slightly less than half of the batter into the baking pan.

7) Break the bacon into smaller bits and add to the batter.

8) Cover the bacon with the rest of the batter.
(8.5) Add the caramel.)

9) Bake until done. (Betty Crocker suggested 27 minutes, but these were done in just 22.)

10) Let the brownies cool before cutting.

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Bacon-egg cups



Recipe #1 from Christine's Kitchen Chronicles
at http://christineskitchenchronicles.blogspot.com/2010/04/bacon-egg-and-toast-cups.html

Yields: 6 cups (can easily be doubled, tripled, or even quadrupled for a crowd!)

Ingredients
• 6 slices of bread (I used wheat)
• 6 slices of bacon
• 6 eggs
• 1/2 cup of shredded cheese
• salt and pepper, to taste

Directions
1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
2. Using a cookie cutter or a wide-mouthed glass, cut circles out of bread slices about 3 inches in diameter. Take bread circles and press them into the muffin pan, set aside.
3. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
4. Shape bacon strips into the toast cups, fill with 1 Tablespoon of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
5. Crack an egg and drop a whole egg into the cup, sprinkle with salt and pepper to taste. Repeat for remaining cups. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes. The yolk should be creamy. If a more fully cooked yolk is desired, continue cooking until desired done-ness is achieved.
6. Remove from oven when done and pop out using a spoon, serve warm.

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Recipe #2 from from Centennial Farmhouse
at http://centennialfarmhouse.com/2012/12/26/bacon-egg-cups/

Ingredients:
• 12 slices bacon
• 8 eggs
• 1/2 cup shredded cheddar cheese
• pinch of salt
• 1/4 tsp. black pepper

Instructions:
1. Whip the eggs, salt, pepper and cheese with a fork.
2. Spray non stick spray in 12 muffin tins.
3. Wrap each piece of bacon inside the sides of each muffin cup.
4. Fill each bacon lined muffin cup 3/4 of the way with the egg mixture.
5. Bake at 350 F degrees for 30-35 minutes, or until the egg cups are golden brown and don’t jiggle. Use a knife to scoop them out of the tins. Serve immediately.