It is no secret that I am very fond of bacon. I think that it does in fact make everything a little better…except, maybe, the results of your lipids test. But gastronomically speaking, bacon makes me happy.
Breakfast and brunch are the times when bacon is most likely to appear in its unadulterated form. I have nothing against using bacon to flavor a stew or a soup, but I like the mouth feel of it as much as I like the taste. Which brings us to breakfast.
My husband can attest to the numerous times that bacon has made an appearance on our breakfast table. I add it to omelets and make it as a side items. I also try to make the egg-bacon pairing appear in new and hopefully creative ways. Which brings us to muffins.
Muffin tins are underrated as far as kitchen implements go. They can be used for more than making muffins. I think that their true purpose is to facilitate making individual-sized portions of anything that can survive the oven – for example, a mini quiche.
1 lb bacon (I prefer reduced sodium)
1 dozen eggs
8 ounces cheddar cheese (or whatever cheese you like with your eggs)
8 ounces kale, washed and shredded
non-stick muffin tin
butter or olive oil for the tin*
Preheat the oven to 400F.
Fry the bacon, in batches, if necessary. Alternatively, you can bake it in the oven at 425F on a rack set over a cookie sheet (line the sheet with foil). Crumble into bite sized pieces. Whisk the eggs, and add the bacon, kale, and cheese.
Butter or oil your muffin tin. Using a small ladle, fill the muffin tin with the egg mixture, making sure to leave enough room for the “muffins” to rise. Put in the oven and cook for 25-30 minutes, or until the eggs are set. You can test it with a toothpick around the 25th minute to make sure they are cooked through.
* Using a baking spray, while easier in terms of getting the tin covered, will leave a sticky residue, which will eventually make your non-stick pan stick.