Everything Tastes Better With Bacon!
I love bacon, so I made it take center stage with these scrambled egg bacon bowls. How, you ask? Just use a familiar cooking pan you already have in your kitchen. Turn over a muffin tin and let the magic begin!
Scrambled Egg Bacon Bowls
- 1 pound bacon strips, cut in half
- 2 tablespoons Hiland Dairy Butter
- 8 eggs
- 1/2 cup water
- Salt and pepper, to taste
- 1/2 cup Hiland Dairy Sharp Cheddar Cheese, shredded
- Fresh chives, optional
Do not preheat oven.
Turn a muffin tin upside down and place on a jellyroll pan lined with aluminum foil.
Drape enough bacon strips to cover each muffin cup completely. Tip: This recipe should yield 8 bowls per pound of bacon.
Place pan in the oven and set it to 350 F.
Bake bowls for about 45 minutes, or until desired crispness.
Remove from oven and let cool to the touch. Tip: Do not let the oven cool completely.
Once cooled, carefully remove each bowl from the muffin tin and transfer onto the jellyroll pan turning them upright.
Whisk together eggs, water, salt and pepper.
Melt butter in a skillet over low heat.
Pour egg mixture into skillet and scramble until egg mixture is cooked through but a little wet.
Immediately spoon scrambled eggs into each bacon bowl.
Sprinkle with cheese and warm in the oven until the cheese is melted, approximately 2 minutes.
Top with fresh chives.
Serve with a glass of farm-fresh Hiland Dairy Milk and enjoy!
~The Dairy Diva