UPC’s Bacon Egg Cups
I’ve been mulling over how I want this recipe to come out for some time. I’ve seen various versions of this floating around the internet. It was hugely popular this past spring, and I think I saw it pop up on several of my frequent haunts in the same week! So I didn’t post my own version. I chose not to post a version mostly because I didn’t yet know how I wanted my version to look and taste, but being completely honest here, I just didn’t want to be jumping on the same train as everyone else! I didn’t want to just copy someone else’s ideas when I did this – I wanted to give the recipe time to really marinate in my creative space, so that I could add my own UPC slant to it.
Well, the wait is over. We all know that I love marinating things, and for this recipe, the marinade has had plenty of time to settle in. I made the recipe my own way, incorporating my own style and taste, this past weekend. In fact, as I often do, I made more than enough to bring leftovers for a day or two to work. Unless, of course, I want to share. My guess is that once I offer this out to a coworker, there won’t be enough left for me to get my own food!
UPC’s Bacon Egg Cups; What you’ll need:
- 8 Eggs (Check my The Egg Project page for the best eggs)
- 6 slices Bacon (I used my favorite: Vermont Smoke and Cure; find that and other great bacon choices here at my The Bacon Project page)
- Spices: Garlic Powder, Turmeric, Fresh Ground Pepper, Sea Salt
Serves: 3-6 (depending on how much you want to share…)
Prep and cook time: 30 minutes
Note: Recipe is designed for a 6-muffin tin. May need to be modified for a 12-muffin tin or for shallow muffin tins.
2. Cook the bacon for about 90 seconds per side on medium heat.
3. Curl the bacon around the base of the muffin tin that you’re using, making the outside of the cup.
Note: If you’re worried about your Bacon Egg Cups sticking to the muffin tin, you can rub the bacon around on the tin to ensure that it’s well greased for the eggs.
4. Thoroughly whip 2 eggs with the spices. I used a tablespoon of garlic powder, a teaspoon of turmeric and pepper, and just a pinch of sea salt.
5. Spoon the whipped eggs into the muffin tin, making sure that there is approximately the same amount of egg in each muffin container.
Note: the whipped egg should only reach part way up the bacon, leaving plenty of room for the cracked egg in step 6. below.
6. Crack one egg into each muffin cup.
7. Cook the Bacon Egg Cups for 20 minutes
8. Check your Bacon Egg Cups after 20 minutes of cook time – you need to see that the egg yolk has changed color from the pre-cooked color to a darker cooked color. This let’s you know that the eggs are full cooked and ready to be eaten.
And finally: Serve and enjoy!!
- When you see a recipe that interests you, do you go and make it right away, or do you let it percolate in your creative mind for a while so that you can add your own flair to it?
- Do you prefer to read other people’s recipes, or do you like to try and come up with your own?
- Do you like to modify old recipes to match your current tastes?
- How do you generally add your own style to a recipe? Spices? Different cooking/baking/slow-cooking style? Change ingredients?
- Do you have any recipes that you’re working on right now, letting them slosh around in your creative mind to see what you’ll come up with?
- Do you have any recipes that you’d like my, or some other readers, to comment on?