Bakin’ With Bacon And The King

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Time To Bake With Bacon?    Are you ready?   

I’ve got a really yummy breakfast type item for you today………………….it’s got everything you want in a breakfast in a muffin.    So it can be your “breakfast on the go” or “breakfast to take to work” or WHATEVER – it’s imminently portable!

Ready??

Bacon French Toast Muffins

 

 

Ingredients

  • 5 cups of bread , cut into 1″ cubes (fresh or stale bread works)
  • 3 (or 4) strips of bacon , diced
  • Oil cooking spray

EGG MIXTURE

  • 3 eggs
  • 1 1/4 cups milk (low or full fat)
  • 1 tsp sugar
  • 2 pinches salt

TO SERVE

  • Maple syrup (optional)

Instructions

  • Combine the Egg Mixture ingredients in a bowl and whisk with a fork until combined.
  • Add bread cubes and mix well to each piece of bread is well coated with the Egg Mixture.
  • If using fresh bread, set aside for 10 to 30 minutes in the fridge. If using stale bread, set aside for 20 minutes to overnight. If you’re in a rush, use your hands to gently squeeze the cubes to help them absorb the egg mixture faster.
  • Preheat oven to 180C/350F.
  • Spray a medium fry pan with oil spray and heat on high heat. Add the bacon and cook until just starting to brown. Don’t cook until it is very brown because otherwise it will overcook in the oven. Remove bacon from fry pan and drain on absorbent paper.
  • Spray 6 of the muffin holes in a muffin tin.
  • Mix the bread-egg mixture to evenly disperse the egg mixture that will have settled at the bottom of the bowl.
  • Divide 1/3 of the bread-egg mixture between the 6 muffin cups.
  • Sprinkle with half the bacon, then press the mixture down with medium pressure using the back of a spoon.
  • Top with the remaining bread mixture. Use your fingers to lightly compress them. Each muffin should be slightly mounded even after lightly compressing them. The bread cubes on top will puff back up when you bake it.
  • Sprinkle with remaining bacon.
  • Bake for 15 to 20 minutes until the top is golden brown.
  • Let rest for 5 minutes before removing from the muffin tin.
  • Serve with maple syrup, if using.

Yep – this is a winner alright……………………………Of course if you’re taking it along with you somewhere to eat you probably won’t be able to take maple syrup to dump on top but the muffins are so darn good anyway, it’s no big deal if you can’t.

I like the idea of a portable breakfast – breakfast is the most important meal of the day so you shouldn’t skip it – with one of these muffins you can take it with you OR enjoy at home.

Surely we aren’t supposed to BELIEVE this are we????

Same here…..this would be very convenient!

OK loyal subjects of Baconia – I’ll find something else yummy for next Saturday!   Thanks for visiting me in my kitchen for another winning way to eat our favorite delectable – BACON……….

Time for the Royal Nap

King Teddy

 

Bakin’ with Bacon With King Teddy

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Greetings loyal subjects of the land of Baconia – where BACON RULES (and so do I!)

I’ve got another ridiculously easy recipe for you this week………….probably too easy in some ways.    I think some of you like a challenge – lots of ingredients and steps and this has neither.    It’s just a very tasty bacon/apple muffin that is GREAT for breakfast.   Breakfast is the most important meal of the day you know so it needs to be GOOD.     THESE ARE GOOD.

Apple-Bacon Muffins

Ingredients:

  • 4 ounces (1/2 cup) butter, softened
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 2 tablespoons cinnamon
  • 2/3 cup milk
  • 3/4 cup finely chopped apple  (doesn’t matter what kind of apple)
  • 1/2 cup diced bacon

DIRECTIONS:

  1. Heat the oven to 375 F.

  2. Spray muffin cups with nonstick baking spray or cooking spray.

  3. In a large mixing bowl with electric mixer, cream butter and brown sugar until light. Beat in the eggs until well blended.

  4. In a separate bowl, combine the flour, baking powder, salt, and cinnamon; stir or whisk to blend thoroughly.

  5. Add the dry ingredients to the creamed mixture, alternating with the milk. Stir just until blended. Fold in the apple and bacon until blended.

  6. Immediately spoon the batter into the prepared muffin pan, filling the cups about three-quarters full.

  7. Bake for 18 to 22 minutes, until lightly browned.

  8. Cool in the pan for about 10 minutes, then remove to a rack to cool completely.

Makes 12 to 15 muffins.

See?   Easy Peasy……..and before you ask me – of course you can put more bacon in and for that matter more apple if you want.    More apple will make your muffins a little more moist but so what.   

Bacon does make everything better – that’s why we are all so glad to live in the land of Baconia where bacon is abundant and Moms are hypnotized into making things WITH bacon so there’s more of a chance WE can have some!   

See you next Saturday for another baconized recipe!   

Teddy, KING OF BACONIA