Thursday, January 9, 2014

Bacon and Egg Cups

Weekend wrestling meets have begun so there isn't much of a chance of a Saturday morning sleep in until the season's over.   It's up and at 'em for this family.  Some of us (me) like to be up early anyway but we I don't necessarily like to socialize with other people until after I've had my breakfast.  Other members of this family - who will remain nameless - are morning people who like to sing and dance first thing in the morning.  One particular morning, I actually witnessed two members of this family doing the hokey pokey in the middle of the kitchen one morning at 6:30 AM! (Seriously - THE HOKEY POKEY!)  To a non social morning person - that is torture.

I've never been much of a morning coffee drinker either so for me, it's not the caffeine that I crave, it's protein that I reach for in the morning.  I don't feel quite ready to face the day until I've had my breakfast.  A little protein in the morning goes a long way to making me feel awake and alert.  I wouldn't say that my breakfast turns me into a happy girl but it definitely makes me easier to live with in the morning. 

Bacon and Egg Cups
6 eggs
8 slices of bacon
1/4 cup shredded cheddar cheese
salt and pepper

Arrange bacon around the greased muffin cups.

Beat eggs with salt and pepper.   Fill bacon cups 3/4 full with egg.

 Sprinkle with cheese.

Bake 30 minutes at 350.

 Loosen edges with a sharp knife and serve immediately.

This recipe is super easy and I can get it in the oven and work on packing lunches while it bakes.  They deflate quickly so serve them to your family fresh out of the oven.


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