The Domestic Curator: Bacon and Egg Muffins and The BIG DIG!

Friday, November 9

Bacon and Egg Muffins and The BIG DIG!

Today has been a busy one here at Porter Central. Starting early and ending entirely too late. In between, I have washed, dried and put away clothes.....and I think Mr.P's ADD has rubbed off on me because in the midst of ALL that I decided my closet needed it's bi-yearly overhaul, which then led quickly to the drawers. I had two meetings today and made it to one. Ran by the Goodwill, I have been on the hunt for old candlesticks to paint or stickle. Cooked a loaf of banana bread only to realize that the element in my oven is ka-PUT...ran out again to pick up a new element. And now for the last hour have been on the looking for my tropical banana bread recipe. And may I just say that digging through recipes when you are hungry is NOT the most intelligent idea. I still have NOT found my recipe and about ready to eat the wallpaper!

I came across one of my favorite breakfast recipes tonight during the 'big dig'. It's easy, tried and true, so I will share it with you and then I'm off to bed. Tomorrow brings more baking for Ms. E's last high school football game. We'll be headed to the play-offs next week and then it gets really interesting! Cowboy Stadium here we come!!! Hopefully. Prayerfully.

As well as being easy and delicious, I pulled this recipe out because of it's quick prep and it can be cooked the night before and heated when needed. When we have overnight guest during the holidays, or anytime of year, I like to offer not only something savory but sweet as well for breakfast. I've got the sweet covered, I have been baking and freezing bread for Christmas and it will be a joy to quickly pull something homemade out of the freezer on Thanksgiving morning. We usually eat a good breakfast on Thanksgiving and forgo lunch in favor of an early dinner. It works well for us and you know...go with what works.

Bacon and Egg Breakfast Muffins
Eggs, hash browns, cheese and bacon....be still my heart. Did I mention breakfast is my favorite meal of the day? I can eat scrambled eggs anytime.

MAKES 12 MUFFINS

INGREDIENTS

1 bag (20 ounces) refrigerated shredded hash brown potatoes
1 tablespoons vegetable oil
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground pepper
6 eggs, I add a bit of salt with my eggs...just saying
2 tablespoons milk
3/4 cup crumbled crisply cooked bacon
3/4 cup shredded Cheddar cheese (3 ounces)

WHAT TO DO

Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin cups. Spray with cooking spray.
In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among cups; press lightly.
Bake 45 to 55 minutes or until golden brown.
In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup. Top each with slightly less than 1/4 cup egg mixture.
Bake 13 to 16 minutes or until knife inserted in center of egg comes out clean. Cool 5 minutes.
Serve or cover and reheat the following morning.