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Easy-Bake Bacon and Eggs

Easy-Bake Bacon and Eggs
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Bacon and eggs are an unbeatable
breakfast combination, and making
them doesn’t have to be a matter of spattering
grease and frying pans. Instead,
try this convenient, quick combination
adapted from New Delineator Recipes
(1929): Curl one slice of just-cooked
bacon around the inside of each cup in a
six-muffin tin. Break an egg inside each
bacon ring, season with salt and pepper,
and bake at 400°F until set but not
hard—about 8 minutes. “Remove carefully
from the dish so that the egg will
remain fastened to the bacon. Arrange on
a platter and garnish with parsley.”

These bacon-and-egg rings can also
become a better-tasting—less
expensive—alternative to fast food
breakfast sandwiches. And there’s no
waiting in the drive-thru while you waste
precious gasoline! Just tuck one of the
rings into a home-baked biscuit, adding
some grated cheese if you’d like. If
you want less fat in the dish, spray the
muffin tins with fat-free cooking spray.
Using the slices from a package of storebought
precooked bacon work best for
this dish—unlike crispy home-cooked
bacon, precooked bacon is flexible and
will bend in a circle easily.

Excerpt from 1,001 Old-Time Household Hints—brought to you by Skyhorse Publishing

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