Wake Up. . .It's Time to Eat Again!!!

For all you late nighters that were
out there doin' your Black Friday thing
until the wee hours - this is for you.
An easy go-to breakfast that'll
get you goin' whenever you decide to get up.

This week's Free Recipe Friday
is something we played around with
to try and dodge a carb overload
first thing in the morning.
It's an all-in-one breakfast in a muffin cup.
You can tweak it absolutely any way you like -
there's about a million variations.
Give it a try sometime - it sure beats
standing over a hot stove with bacon grease
splattering all over you!

I've come to love a more 'adult' style
breakfast these days...maybe because
a good part of my life
I was all about anything sweet for breakfast.
Cinnamon toast, a pop tart, cereal,
cinnamon roll, cake, pie - anything sweet.
As the years have flown by

I prefer saving the sweets
for another time of day and
having something savory for breakfast
with my coffee drinking self.

Breakfast items all revolve around
pretty much the same ingredients, don't they?!
A bread/grain, a meat, an egg, maybe cheese and fruit.
Every breakfast is just a variation of these things
and how you want to put them together.
Since I've grown to love more
bacon and eggy type breakfasts,
it doesn't mean I want to spend my whole
morning cooking it.  The quicker and easier
I can cook bacon or make a meal
including it, the better.

WHAT YOU NEED:
1 dozen large whole eggs
(because we used a 12 cup muffin tin -
you can certainly adjust and make less)

1  12 oz. pkg bacon (thin, cheap stuff)

Shredded Cheddar

Salt/Pepper

Green Onions (optional)

WHAT TO DO:
Preheat oven to 350
and coat your muffin cups
with non-stick cooking spray.

 Line muffin cups with bacon and pre-bake
(because we like our bacon
a bit more crispy - you could easily jump ahead
and skip this step).
Bake approximately 20-30 minutes.

 

 After the bacon has some time to

cook, remove from oven

and crack an egg into each cup.

If you like more of a scrambled egg,

by all means, you can whisk the eggs

before pouring in each cup.

 

 Don't worry, the bacon will lose it's shape a bit

but just pour your egg right over it and all will be well.

There will be a bit of bacon grease in each cup,

but you'll be able to pour that out

once the muffins are done.

Sprinkle with salt and pepper

and return to the oven.

Bake for 5-10 minutes more

depending on what kind of egg you like.

When you remove the breakfast muffins
from the oven, carefully tilt pan
over a large bowl and pour off
excess bacon grease and then
top with a little shredded cheddar
and some chopped green onions.
Mmmmmmmmm.
If your muffin pan is as pathetic
as mine is, you'll need to use a knife
to loosen each muffin before removing
from the pan.

These are great 'as is' or would be great
between some toast or an english muffin
for an on-the-go breakfast.

Hope everyone had a great
Thanksgiving and all you crazies
recover quickly from your overnight shopping!

ENJOY!!!