6 slices of bacon
12 slices of pepperoni
1/4 cup shredded cheese plus 1/2 cup shredded cheese of your choice (for separate purposes)
1/8 teaspoon salt
Preheat oven to 350. Line 6 standard muffin tins with the slices of bacon. Feel free to tear the bacon up as needed to cover the sides and bottom as well as possible. Pop it into the preheated oven and bake for about 10 minutes. If your bacon is thinner than mine was, this will make it crispy. If your bacon was thick like mine was it’ll make sure it is cooked through.
While the bacon is bubbling in merriment, whisk together the eggs, salt, and 1/4 cup of shredded cheese. Set aside and take a few sips of coffee while tapping your fingers on the counter, waiting for the bacon to get done already.
After the 10 minutes, pull out the muffin pan and sop up some of the grease from the cups with a paper towel. If you don’t do this you may have bacon grease run out of the cups and into your hot oven as the eggs rise and you may have a smoky situation in the house like I did. I do know that my smoke detector works, so this is a good thing. See, just goes to show that there aren’t potentially negative situations without something positive happening as a result. But enough philosophizing. Back to bacon. Tuck two pieces of pepperoni between the bacon and the tin, facing each other. I like balance in life, do you? Your bacon may have experienced some shrinkage (thank GOD I don’t have to worry about that) so press it back into shape a bit if you want.
Pour the egg mixture into the tins and put it back in the oven for about 15 minutes, until the eggs are nearly set. Divvy out the 1/2 cup of shredded cheese you set aside earlier and top each bacon and pepperoni cup with about the same amount. Put the tray back in the oven for a couple minutes until the cheese has melted.
Let cool a bit. Eat. Enjoy.
bacon recipe courtesy of: Amber DeGrace, Tickling My Fancy, September 24, 2011