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BACON cups

August 10, 2015

***BACON***

 

Now that I have your attention, I am so excited to bring you 3 Filling Bacon Cups!

These pig strip cups are not only delicious (obviously, it’s bacon), but they’re super easy to make! As a bonus, we’ll show you how we made our toppings of scrambled eggs+ veggies and homemade guacamole.

 

 

Here’s what you need for the bacon+ egg cups:

 

Yield: 1 serving per bacon slice

10 minute prep | 10-15minute cook time | 25minute Total

Bacon cups+ + egg-only filling

  • 1 package BACONNNNNNN (ours had 9 strips, so we adjusted accordingly)

  • 1 egg per bacon cup for as many over-easy or –hard eggs that you want

 

Here’s what you need if you want to try our other toppings:

 

Yield: enough for 2 hearty scoops into 6-7 bacon cups

5-10min prep | 5-10min cook time | 20min Total  * Majority done while bacon is cooking*

Scrambled with veggies toppings (for ~6-7 bacon cups)

 

  • 1 egg

  • 1/8 medium sweet onion

  • 1/2 tomato

  • 1/4 cup of frozen green peas

  • 1/8 cup mushrooms

  • Olive oil

Guacamole

  • 2 ripe avocados

  • 1/8 of a medium sweet onion

  • 1/2 medium tomato or 8-10 grape tomatoes

  • 1/2 garlic clove

  • Lemon juice

 

 

To start, preheat your oven to 350F. Throw your bacon on a frying pan on HIGH for 2-4 minutes to cook the strips a little. This will make molding them into cups easier! Remove the strips onto a plate to cool, and use a paper towel to squeeze some of the grease out. Then, once they’re cooled off enough to touch, wrap the strips around the pockets in a muffin tray.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

           

 

 

 

 

(TIP- one side of the bacon is usually wider than the other. Place the wide side on the bottom of the pocket and then wrap around the side. We also made a little tear on one side of the bacon where the bottom of the pocket met the side. This helped keep the bacon flat against the side when we wrapped)

 

If you’re making over-easy or –hard eggs in the cups, cook the bacon alone for 5-8minutes first, and then add one egg to each cup and cook for another 10-15minutes, or until the desired yolk or bacon consistency is reached. Let cool for 1-2 minutes before you remove to eat or while you finish the other toppings.

 

 

You can make the scrambled eggs while the bacon is cooking! Use the pan you used for the bacon to make the scrambled eggs (or, use a fresh pan with some olive oil). Chop up all of the veggies and add them to the greased pan on HIGH. Stir frequently until the veggies start to brown, and then add the eggs. Stir continuously to mix the egg with the veggies until there is no egg runniness. Remove from heat to let cool.

 

 

For the guac, peel the avocados. (TIP: cut in half. Use fork or spoon to scoop avocado out—make sure you scrape, you don’t want to miss any of the meat. You can use the same utensil to scoop the pit out or whack it to stick a knife in it. Twist and pull the pit out. Proceed to scoop out the rest of the avocado!). Mash the two avocados in a bowl to the smoothest consistency possible. Finely chop up the onion and garlic and add it to the mix. We cut our tomatoes pretty thick because, again, we like things chunky! Add 3 squirts of lemon juice. Mix ‘er all up and viola!

 

 

Add about 2 spoonfuls of either scrambled eggs+ veggies or guac to the bacon cups... or both! We packed our cups to the brim. The best thing about this recipe..? Anything that doesn’t fit into the bacon cups is delicious on its own! Mix the scrambled eggs and guac, or dip some corn chips in the guac. YUMMY!