I am so excited because this weekend the husband and I bought a smoker. We don’t get it until sometime later this week, because we asked the hardware store where we got it from to put it together for us and there’s a waiting list. That is ok though, because that will give me some time to defrost a pork butt I have in my freezer. I want to smoke so many things. The sales person who sold it to us said that he had smoked some macaroni and cheese and I never would have thought about making that in the smoker. I really want to try making my own bacon now. That is the number one thing on my list to smoke.

Speaking of bacon, have you bought my cook book 50 Shades of Bacon yet? You should. This recipe isn’t a recipe that was featured in the cook book but I had to go ahead and make it anyway. Why? Because it had bacon in it, and the recipe only called for 3 ingredients. I love recipes that only have 3 ingredients. Ben really liked this too and he’s not much of a bacon fan as I am.

Recipe from Ohbite.com

Ingredients

1-7.5 oz. can of Pillsbury Biscuits (10 ct.)

1 lb of Crispy and crumbled Bacon

1 jar of Caramel Sauce (approx. 1.5 cups)

2 standard Cupcake/Muffin Tins

Directions:

Fill each cup with enough Caramel Sauce to cover the bottom nicely.

Top the Caramel with some crispy, crumbled Bacon, making sure to evenly coat the bottom of each cup.

Now top the Bacon with one Biscuit.

Place the empty Cupcake Pan on top of the Biscuits and press down lightly, this will help them not get too puffy.

Place them on a baking sheet to keep your oven clean in the event of a spill-over.

Bake them at 350 degrees for about 12-15 minutes. Take them out and let them cool before attempting to flip them out.

Place the baking sheet over them and flip it over. If they don’t all pop out give them some help, but they will come out pretty easily.

Per toast cup

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

Directions

1. 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.
2. 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.
3. 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.

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I was looking for something to eat tonight and had some left over bacon in our fridge. I was also looking through some old Martha magazines and decided to make these “cups,” since we had everything and Ben was working late tonight. Once I cut into the egg yolk  with my fork and watched it ooze out all over the biscuit and bacon, I knew this was going to heaven (that’s what I used instead of toast). It was heaven indeed. When we had our old oven, I tried making these. They didn’t turn out at all, and the yolks over cooked, and ended up looking like plastic. Yuck!

You can basically do whatever your little hearts desires and make pizza bites, desserts, etc using this method. I had some Pillsbury brownie bites with caramel in them and stuffed them inside the biscuits with some bacon. They almost look like cute little purses.