Monday, August 27

Dude. You're Totally Doing it Wrong.

I've been seeing a ton of posts, tweets and pins about these wAcKy bacon and egg cups and, I gotta say, most of them are ticking me off.

First of all, I've been making baked egg cups for YEARS so the fact that ya'll are (a) acting like these are amazingly brand new and (b) not giving me any credit makes me side-eye the internet like nobody's business.

Secondly, ya'll are doing it wrong.

I'm not going to do a step-by-step egg cup tutorial because there are eleventy billion of them already.

What I am going to do is show you how to make your egg cups BETTER.

(Which also proves that I did this first.)

(What do you mean I can't possibly be the first person ever in history to put an egg in a muffin tin and put it in the oven?)

(Side-eye.)

The first thing you need is one of these:

Source

Um, duh! Of course you need a muffin pan, you say.

Ah, but this is not a regular old muffin pan, my friend. This is a silicone muffin pan and it makes a WORLD of difference when making baked egg cups.

When I first invented made these, I ruined many a metal pan and wasted dozens of eggs.

This may have been because I didn't spray the pan with Pam or any of those other scary non-stick, chemical-laden sprays so perhaps a silicone pan isn't essential but they are so much better than metal pans for all things muffin.

So get one.

They're, like, $10.

**A friendly silcone pan tip: Silicone is flexible. So BEFORE you put ANYTHING in the cups, put the pan on a cookie sheet. Any cookie sheet. Even that black one waaaaay at the back of the cupboard that is totally unusable but, for some reason, isn't in the trash.

Or you can not put the muffin pan on a cookie sheet and curse like a sailor while cleaning up raw egg from every surface in your kitchen.

Totally up to you.

So now that you know you've been using the wrong pan, let's chat about the egg part.

I am thoroughly offended that 99% of these so-called egg cups are nothing more than a piece of half cooked bacon wrapped around the pan and filled with egg.

People, your egg cups can be SO much better than that.

The possibilities are ENDLESS.

Anything you would/could put in an omelette, you can put in your egg cups.

And you don't HAVE to put bacon (or ham) in or around the muffin cup before your pour your egg in (this is why a silicone pan is crucial) you can LOAD that baby up with bacon. Instead of one chincey piece.

I start by dumping my eggs in a large mixing bowl and scrambling them. I typically go heavy on the whites, light on the yolks but you can do any combination you like. Then chop your add-ins and dump them in.

A few suggestions:
  • Spinach and feta
  • Ham and cheese
  • Veggie (tomatoes, sautéed mushrooms, peppers, etc)
  • Three meat (ham, bacon, ground beef) <---- My husband's choice
  • Bacon Double Cheeseburger (bacon, ground beef, mushrooms, cheese, more cheese)
  • The Works (onion, ham/bacon, mushrooms, peppers, tomatoes)

Really you can put in whatever you want (just make sure you don't put TOO much stuff in or the egg won't set and bind properly) and you can make these as healthy or as sinful as you like.

You can also make a WHACK of these and store them in the fridge for the week. Just pop one in the microwave for 20 seconds and BREAKFAST! Or LUNCH! Or DINNER!

Think outside of the bacon and egg muffin cup, folks.

Let your baked egg cups be ALL they can be!!

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