Thursday, February 2, 2012

Bacon Egg Muffins

This is so incredibly simple, I don't know why I didn't think of it myself.  This dish came from the latest edition of Wise Traditions (using a recipe from Nicola Graimes' Kids' Fun and Healthy Cookbook), a publication produced by the Weston A. Price Foundation.  They have a rich, deep well of information about food, food production, and consumption and it is well worth your time to check out their website.  The beauty of this dish is you can make it even more simple by using any deli meat of your choice.  I found a turkey and pastrami deli meat from DaBecca Foods that has no sugar in it at Whole Foods.  The bacon I used for today was "Rustic Bacon" from Prather Ranch.

Bacon Egg Muffins 
substitute your favorite deli meat of choice

If using bacon, cook it in 425 oven for 10 min. or in skillet to just under done.  No need to heat deli meat if using.

Preheat/lower oven temp to 400

Spray a muffin tin with sunflower oil spray, coconut oil spray, olive oil spray depending on your taste.  I did mine with sunflower today.

Line cups with bacon or deli meat.  Doesn't have to be pretty.

Crack one egg right into cup over the meat.

Cook 10-15 min.  Check at 10 minutes for the set of the egg.  You want the whites to be opaque and firm.  I like my egg with a bit of softness to it, so mine took about 15 min. and the yolk was mostly set. 

Let them cool slightly then run a knife around the edges and gently lift each egg cup out.

These were great warm, even better cold with chipotle Tabasco on it.  It would be equally outstanding with tomatillo salsa or a chimichurri.  Kids wolfed them down too.

1 comment:

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