Bacon is so universal because I don’t know a soul who doesn’t like bacon and you can count me three times because I love it that much.
I love going out to get my paper in the early morning and smelling the aroma of bacon frying in somebody’s skillet in somebody’s house.
Or camping in a campground and the smell of bacon is wafting in on the cool mountain air.
Yep, there is nothing like it to stir the old senses into making your mouth water.
Bacon adds so much flavor to your cooking too.
Just the term apple wood smoked bacon makes me want to have it all.
I can’t imagine fresh green beans without slices of bacon providing the flavoring as they simmer on the back of the stove.
I also add slices of bacon to pinto beans along with a ham hock!
OR, how about a pot of baked beans with juicy pieces of bacon dripping in a brown sugar/ketchup sauce?
And we must not forget the old lunch stand-by…a BLT!
Yum…I love my bacon, lettuce and tomato with a slice of fresh onion and you slap that on toasted sour dough and I am definitely in hog heaven.
And this brings me to an easy to do recipe for an All-in-one breakfast.
Bacon, Egg, and Toast in a Tin!
Now, you don’t have to go to one of those fast food places for one of their breakfast sandwiches! (Twin number two starts every day with one of those) 🙁
You can put together your own and it doesn’t take but a few minutes.
A while back, I was watching a re-run of one of Martha Stewart’s shows and she was making these cute little combination egg, bacon, and toast cups and I immediately went to the kitchen and popped them together and into the oven.
They are that easy! And they are so good that I have made them many times using Canadian Bacon (which makes it more of a finger food), sausage (make sure you use a paper towel to pat the extra grease), and of course good old bacon!
Who doesn’t love bacon? I love the smell of bacon frying….it makes me want to eat it all! 🙂
These bacon, egg, and toast cups also make a nice breakfast for guests!
Make a pretty platter of croissants with Bonne Maman Fruit Preserves, (my vice…love those French preserves)…
Or take a lovely vintage plate (I found a really nice one at a Garage Sale) and arrange orange melon balls, juicy red strawberries, purple and green seedless grapes….use your imagination and you will be the hostess with the mostess!
Have a Blessed Day.
Below is the printable recipe!
- 6 slices of bacon or Canadian bacon
- 8 slices of bread..(extra to use for "patching")
- 6 large eggs
- 3 tablespoons melted butter
- Preheat oven to 375 degrees.
- Lightly butter 6 standard muffin cups.
- With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. (Use extra bread to patch any gaps.)
- Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.)
- Lay 1 bacon slice in each bread cup and crack an egg over each.
- Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes.
- Run a small knife around cups to loosen toasts.
- Serve immediately.
- Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between.
- Nonstick pans are nice but not essential.
- Beware of very thin pans, which often lead to burning.
- Place pans on a baking sheet to make them easier to get in and out of the oven.
- The second time I made this...Instead of laying the bacon across the bottom of the cup, I took the time to place the bacon around the sides of the cup...overlap is ok. This kept the bacon contained so the bacon grease did not spatter all around...just sayin' 🙂