Oh my goodness, have I got a terrific recipe to share with you! This works if you’re making just for yourself, as well as if you’re throwing a brunch for family and/or friends. Get ready for the super delicious & easy to prepare Bacon & Egg Cup Embrace (BECE). You and yours are going to love it! And, this savory & hearty mouthful is good to eat any time of day. It also offers healthy fat benefits to boot. Have leftovers? No worries. They’re easy to freeze & enjoy for another time.
Your welcome! : D
(Prep & bake time approx. 30 minutes. Serves 3-4.)
•6 Slices of Bacon, (I get mine on-line from US Wellness. Bacon is sugar-free & made from happy, pasture-raised pigs!)
•5 Large Farm- Fresh Eggs, (Best from your local farmer’s market if possible. If not, buy free-range, organic like Country Hen.)
•¼ teaspoon of Himalayan Pink salt (I use Frontier.)
•½ teaspoon of fresh crushed black pepper
•1 tablespoon of chopped chives, parsley, or rosemary, (I have easy access to our herb garden sitting in a planter right outside our kitchen window. Love it! Remember, you don’t need a lot of space for your very own herb garden.)
•A couple of shakes of hot sauce or red pepper flakes
•1-2 tablespoons of diced cheese of your choice. (Raw cheese made from grass-fed ruminant animals is best.)
• Pre-heat oven to 350 degrees
- When over reaches desired temperature:
•Lay 6 slices of bacon in a pan on top of its rack & bake for 10 minutes
- While bacon is roasting:
•Beat eggs in a bowl and add salt, pepper, and, (cheese or hot sauce, if using)
•Grease the interior of a 6-cupper muffin tin with either coconut oil, grass-fed butter, or the rendered bacon fat once the bacon is done.
* Caution: Use care handling the hot bacon grease.
- When the bacon is done:
•Remove from the oven & let sit for a few minutes to cool. (Do not overcook the bacon as it needs to remain pliable.)
•Wrap each slice of bacon inside a greased muffin tin cup. You need only place the bacon around the sides of each cup. The bottom of the tin should be greased but not covered with bacon.
•Divide the egg mixture evenly among the cups until each is approximately ½ full. (You may want to dish out using a spoon.)
•Sprinkle chives on top. I've used chives with parsley. I also LOVE fresh rosemary.
- Now, bake for approximately 25 minutes. Every oven is different. When time is up, touch top of BECE to determine its degree of ‘setness’.
•Make your side salad while waiting for the BECE to finish baking.
- Once done baking:
•Remove from oven & allow the BECEs to sit for a couple of minutes in the muffin tin on top of stove.
•Plate some lovely, baby salad dressed in extra virgin olive oil & lemon or coconut vinegar & sea salt.
•Remove your BECE by first loosening its sides from the tin, (a knife is useful for this). Once loosened, using the same knife, lift out the BECE carefully from its bottom.
•Eat your BECE with satisfaction, mindfulness, and appreciation.
- If by chance you have left-overs, simply place your BECEs in a freezer bag for a future treat!
As the old saying goes, try it, you’ll like it! Actually, in this case, it’s…try it, you’ll love it!
If you enjoyed this recipe, please share it with your friends, family, & colleagues.
Also, if you have any comments you’d like to make, please write in below. I love to hear what you have to say.