Monday, August 23, 2010

The World's Easiest Breakfast

Do you make breakfast for a large family or a very hungry small family? These few tips may come in handy.

The first "recipe" is for bakin' bacon and can be used by anyone. It takes a little bit of forethought but is real easy and so less-messy than the traditional method.

Baked Bacon
Directions: Lay bacon out on cookie sheet in a single layer. (I recommend covering the cookie sheet with aluminum foil for easier clean up. You can also place a rack on the cookie sheet to help drain the grease from the bacon while cooking.) Place in preheated oven at 325 degrees. Bake for 25-30 minutes or until reaches desired crispiness.

* Because the baking temperature is low, the gease doesn't pop and splash. I bake a pound of bacon at once and store in a resealable bag in the frig. It's nice pulling out a couple pieces for BLTs, wraps, salads or breakfast without the pain of frying up a little at a time.


The second "recipe" is for cooked eggs. Again another different but easy method. The original recipe comes from Click here for the link to the recipe online. These work great for breakfast sandwiches as they are the right size for a biscuit -- just add cheese when they come out of the oven and it melts perfectly. Add your baked bacon -- Mmmm!

Muffin Tin Eggs
Directions: Spray a muffin tin with cooking spray. Place a small dab of butter in the bottom of each cup (optional as I forgot because I couldn't access my computer and they turned out fine). Crack egg in each cup. Break up yoke if desired. Sprinkle with pepper. Bake in preheated oven at 400 degrees for 10 minutes or until eggs are done how you like them. Serve warm.
Bake until completely set and use for salads. Saves peeling shells! I made mine in a 6 cup muffin tin since we don't need a dozen eggs. You could use a 12 cup muffin tin and make less. Just remember to fill unused cups 1/2 way with water so you don't scorch your pan.

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