Bacon Breakfast Cups

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Bacon Breakfast Cups combine your favorite breakfast ingredients. Bacon, Eggs, and French ToastNow who wouldn’t want that for breakfast?

Well, I was watching Harry Potter and checking my facebook when I got a notification. Someone had tagged me in this recipe of Bacon Breakfast Cups. I looked at all the ingredients on the list and had everything to make these. People on my facebook friends list like to tag me in bacon pics, bacon recipes, pretty much anything bacon related. If you scroll down my wall that is pretty much all you see. It’s been awhile since I’ve even posted a bacon recipe so here ya go!

To make these glorious little Breakfast Cups you cook the bacon in a skillet. I’ve been using my cast iron skillet a lot now. At first, I thought it was difficult to clean but then as I  read more and more web pages and watched videos on how to clean them it became easier. You do not need to cook the bacon all the way either. Just so the bacon strips start becoming crispy. About 3-5 minutes. While the bacon is cooking you can make the french toast part. Melt some butter and maple syrup in a sauce pan. I used the ring of a jar to cut the little circles so that they fit perfectly into the muffin tin. Dip the bread into the maple and butter mixture and put those on the bottom of the muffin tin mold. This is by far my favorite part. I love getting a slice of bacon with the egg and then the sweetness of the bread on the bottom. Delicious. You aren’t done yet though. Place the bacon around the edges of the muffin tin mold and then crack an egg in the middle. The egg just sits in there perfectly and the bacon strips hold the egg in there. Bake these in a 400 degree oven until the egg yolks are done. Mine took about 12 minutes. Depending on how well you like your eggs done. Your family is going to love you after you make these!

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Bacon Breakfast Cups
 
Ingredients
  • Ingredients:
  • White or Wheat Bread
  • Bacon
  • Shredded Cheddar Cheese
  • Eggs
  • Butter
  • Maple Syrup
  • Salt & Pepper
  • (Note quantities not added. This will vary depending on how many you plan to make. It’s safe to estimate about 2-3 per person. )
Instructions
  1. Pre-heat oven to 400 degrees. While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high. You want the bacon to be a little cooked but still pliable. Mix maple syrup and butter in a small sauce pan and heat over medium low so butter melts (you can’t mess this up so don’t worry about amounts too much. I usually use ½ a stick of butter and a cup or so of syrup).
  2. Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle—cut circles out of the bread slices.
  3. Here comes the good part! Grease/non-stick spray muffin pan and line with bacon so that is circles each mold. Now, brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it’s ok if it doesn’t fit perfectly either. Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese (you can also add the cheese on top of bread, beneath the egg).

 

Trisha Yearwood’s Blueberry Pancakes

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Trisha Yearwood’s Blueberry Pancakes are the perfect blueberry pancake to make for breakfast or brunch. I actually made pancakes for dinner, and that is ok too. I won’t tell anyone you made pancakes for dinner. The pancakes have a hint of lemon in them and they’re light and fluffy. I don’t usually make pancakes from scratch, I’ll cheat and use a box mix. The first pancake is always the hardest to flip, but after one flip you’ll be flipping the pancakes like a charm. That is usually the way it goes with crapes too. Or for me anyway.

I was finally able to go and buy some plants today. During the whole entire my Mom and I were shopping for plants it didn’t rain at all. It was windy, but go figure right when I got home it started to rain. I’m not planting much this year. A couple tomato plants, basil, and I’m going to give watermelon a try again. I’m going to plant half of the garden with perenials so eventually I don’t even have to plant. Flowers rule.

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Trisha Yearwood's Blueberry Pancakes
 
Ingredients
  • Ingredients
  • 1¾ cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup milk, plus more if needed
  • 1 cup sour cream
  • 1 stick butter, melted
  • ½ teaspoon vanilla extract
  • 1½ cups fresh or frozen blueberries
  • ½ teaspoon lemon zest
Instructions
  1. Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
  2. Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about ¼ cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

Recipe from Food Network

 

Rhubarb Muffins

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I just love Rhubarb. I never used to like rhubarb until I moved into this house. Thought it was too tart, but if you add in enough sugar or add it to the right thing, it will will be fine. This is my second rhubarb recipe I’ve made this week. Earlier, I made a Rhubarb Upside Down Cake and that was gone in less than a day. Ben my husband, has been eating these rhubarb muffins since I made them this afternoon. I was able to get a few shots in before it started raining again. The sun actually came out for a bit today, but go figure it started  raining again. Sometimes, this place town is just depressing because it’s so cloudy  all the time.

I wouldn’t change an ingredient to this recipe. Next time, I think I’m going to add a streussel topping to the top of these or some kind of sugary topping or glaze.

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Save some extra chopped rhubarb for the top of the muffins. :)

5.0 from 1 reviews
Rhubarb Muffins
 
Ingredients
  • 1½ cups brown sugar
  • 1 cup 2% low-fat milk, soured by mixing it with
  • 2 teaspoons vinegar
  • ¼ cup vegetable oil
  • 2½ cups flour
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups rhubarb, chopped
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Instructions
  1. Preheat oven to 400 degrees farinheit.
  2. Combine flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl combine 1 and 1/12 cups brown sugar, oil, milk, egg and vanilla.
  4. Add dry ingredients and mix throughly until dry ingredients are moistened.
  5. Fold in rhubarb.
  6. Spoon evenly into 12 muffin cups.

 

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Avocado and Egg Toasts

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Avocado and egg toasts are my new favorite meal to make. You could basically make it for breakfast, lunch, or dinner if you want. It’s up to you to decide.

Avocados are good for potassium and getting fiber and you get protein from the egg.  Some members of my family think that avocados are fattening and not good for you. WRONG. I’ve tried to tell them that but whatever…

I usually have 2 of these and I’m pretty full. I like to sprinkle mine with a little bit of red pepper flakes for heat. I like my egg over easy on the top and Ben likes his scrambled. Even he likes this. Very fast to make on a week night when you don’t want to heat up the oven or have any meat. I’ll always have an avocado on hand too!

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Avocado and Egg Toasts
 
Ingredients
  • 1 avocado
  • 2 slices of bread
  • 2 large eggs
  • salt and pepper
  • red pepper flakes
Instructions
  1. Put the bread in the toaster or toast the bread in a skillet until brown.
  2. While the bread is toasting cook the eggs however you like them.
  3. Spread the avocado over the toast and sprinkle on a dash of red pepper flakes, depending on however spicy you like it. Top with the eggs.