Okay, I know this isn’t a post about writing, or books, or authors. However, I like to cook – or I should say – I love to eat. I’m also a rule breaker, so I thought it’d be fun to share my altered meals that 99% of the time turn out amazing.
Today’s is a bacon and egg bake. I’m not leading to any sites where you can find the original recipe because I make it wholly my own. You’re welcome to google and find many choices I’m sure.
- Ingredients: I don’t measure either, I eyeball.
- Bacon (or ham).
- Bread. Cream (or milk).
- Whatever add-ins you prefer.
The recipe called for thick bread crumbs. Which I don’t have. I placed 3 slices of bread in the toaster oven on low as I prepped.
I cooked 7 pieces of bacon in on a microwave safe plate with paper towel top and bottom for 6 mins. Watch your time, bacon burns fast. Perhaps start at 3mins, check it and allot time from there.
I’ve added mushroom and a small amount of spanish onion to mine because that’s what I like.
Put half the crumbs with whatever your chopped ingredients are in the bottom of a baking dish. Toss in your cheese of choice. Add 4-6 eggs – or more – it’s now your creation. (Don’t forget to season in between too). Toss the remainder of your bread, toppings and bacon on. Add more cheese. Then the recipe called for 1 cup of heavy cream, which I also don’t have, so I used a tad less than one cup of 3% milk.
Place in oven at 375. Original recipe said 20 mins. I’ll eyeball mine with the milk if it needs longer or shorter. I did about 30 mins. The top was crispy, the inside moist. It was perfect, and you can do this in muffin tins too! Feeds four, or saved for easy breakfasts later.