Ah, bacon and eggs. Breakfast couldn’t get more American without these two. It’s as American as apple pie and if you go to Google images, the typical American breakfast would most likely have these two… including orange juice. But do you know how it started? Who suggested that these two should be paired up?
The Crispy History
Sigmund Freud and his nephew, Edward Louis James Bernays, were taking a hike and they had a conversation about a hearty meal. Many years later, Bernays reached America (he’s Austrian) and landed on a Public Relations job. This was in the late 1920’s and the company that he works for mainly sells bacon. Do you have that one family or friend that can talk you into something and lead you to take a different direction no matter how firm your decision is? You see, Bernays is that kind of guy but on a massive scale. Using several tricks up his sleeve (he’s a master manipulator) and his uncle’s concept and probably his desire to get promoted, he convinced America that bacon and eggs is what should be on top of American breakfast tables.
So what’s difficult about frying bacon and eggs? Well, today we are gonna get a little bit creative. We are going to shape the bacon into cups and have the eggs in as a filling. Think of this as a combination of a Pinterest project and a Buzzfeed food test. Now, commence baconization!
Easy Bacon and Egg Cups
What you need:
- Regular-cut bacon
- Fresh eggs, fortified if you may
- A muffin tin
- Salt and pepper to taste
- Get that oven heated to 350. Spray some cooking spray on your muffin tin, butter will also do the trick.
- Get a slice of bacon and line the bottom. You can cut them into smaller strips for better coverage.
- Get another slice and line the sides.
- Crack an egg on each one. Check out the picture below:
Bake for about 20 minutes at 350. If you want your yolks to be a little runny, cook for 10-15 minutes. Add salt and pepper, enjoy!
This is the basic recipe and from here, there are a lot of ways you can give it a twist! You can top it with herbs, eat it with grilled vegetables, etc. The possibility is endless! Here’s just one of them:
What you need:
- chopped swiss chard or spinach
- chopped tomatoes
- chopped shiitake mushrooms
- chopped bell pepper
- cooked ham or some more cooked bacon
- salt and pepper to taste
- Preheat oven at 350
- Follow the steps I provided above in preparing the bacon cups but instead of cracking an egg in the tin can directly, crack 3-4 eggs in a large bowl and whisk lightly.
- Add in all the ingredients and give it a good toss. In doing this, make sure that you end up with a wet mixture, if you think you added too much dry ingredients, add more eggs.
- Bake for 20-30 minutes. It may take longer if you added some more ingredients.
Here’s another version topped with avocados. Yummy!
Is Bacon Paleo-Friendly?
Yes! If your bacon came from a butcher’s shop or meat store where the cut is done on site and not prepacked with added nitrites/nitrates, corn syrup, etc. It should be fresh and not those mass produced honey glazed bacon lined in the frozen section of your supermarket.
This recipe is also a low-carb recipe! A medium-sized egg contains around 1 gram of carbohydrates and 100g grams of bacon contains around 1.5 grams. Hooray!
I want to know how would you “own” this recipe. What other ingredients do you think will make this recipe more delicious? Let me know in the comments section below! By the way, bacon is Paleo-friendly but that doesn’t mean you can eat this all the time. Like what applies to all things, moderation is the key. Eat well, be well, farewell!
Try this Bacon And Egg Cup Cakes variation:
Bacon And Egg Cup Cakes