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Hello, foodies…

The recipe development meetings I have with the In the Kitchen with David team are some of my favorite meetings. We talk about food, more food, and oh yes, food! So when we landed on our “Do You Know the Muffin Pan” theme and were noodling over a breakfast recipe, muffins, naturally came to mind. We will have a muffin recipe later for you this month. But we were dreaming big. What if we took the ultimate breakfast—bacon and eggs—and put it in a muffin cup. Would it hold? Was a muffin pan big enough for such a big breakfast? Yes. And yes. Here’s my Bacon and Egg Cups recipe, start to finish.

Bacon and Egg Cups
Serves 6

Ingredients:

• 6 slices bacon, sliced 1/4" thick, widthwise


• 1 (20-oz) bag refrigerated shredded hash brown potatoes


• 1/4 cup oil


• 1 tsp salt


• 1/2 tsp black pepper


• 1 cup shredded Swiss cheese


• 12 large eggs


• Additional salt and pepper, to taste

Directions:

Preheat the oven to 400°F.

In a small skillet, cook the bacon in a small skillet over medium heat until crisp.

While the bacon is cooking, toss together the hash browns, oil, 1 tsp salt, and 1/2 tsp pepper. Set aside. Remove the cooked bacon from its rendered fat, drain on a paper towel, and set aside.

Using a teaspoon, divide the rendered bacon fat among the 12 cups of a regular-size muffin pan. Spray the sides of each cup with cooking spray. Divide the potato mixture among the 12 cups and press slightly into the cups.

Bake the cups for 45 minutes, or until the bottoms of the hash browns are a dark golden brown, then remove from the oven.

Crumble the bacon pieces and divide evenly among the 12 potato cups. Divide 1/2 cup of the Swiss cheese evenly in each cup over the bacon.

Carefully crack an egg over each cup, being careful not to break the yolk, and top each egg with the remaining cheese.

Season each egg with additional salt and pepper.

Bake the cups for another 15 minutes, or until desired egg doneness. (If you like soft-cooked (runny) eggs, don’t exceed 15 minutes. If you like firmer, hard-cooked eggs, bake them longer.) When they’re finished baking, remove each egg cup by running a knife around the edge.

This recipe is prepared using the Cook’s Essentials® 12-Piece Cookware Set with Color Smart Nonstick (K37508).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

If you’re trying to tackle portion control, one cup would be plenty—you can have all the breakfast favorites you love without going overboard. But, if you're looking for a hearty breakfast—perhaps for Easter Sunday—I suggest serving two cups per person. Note that we didn’t specify a specific bacon type because you can’t go wrong here. If you like hickory-smoked, apple wood, or country bacon, use it. You could even use a blend of bacon (if you have a few open packages) to add to its deliciousness.

For today’s blog question, tell me what you consider an “ultimate” breakfast. Is it bacon and eggs? Is it pancakes and sausage? Stuffed French toast? A savory breakfast casserole? My ultimate breakfast is eggs and bacon—all mixed up in a bowl of grits! YUM! I’ll see you Wednesday for In the kitchen with David at 8pm ET.

Keep it flavorful!
—David