Bacon Egg and Cheese Muffins
3 tablespoons unsalted butter, melted
9 to 10 slices sandwich bread
7 slices bacon7 large eggs
1 bag shredded mild cheddar cheese
Salt and pepper
In a 14 inch Dutch oven, cook bacon until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.)
Remove bacon, and wipe out oven.
Preheat same 14 inch Dutch oven to 375 degrees. Use 9 coals on the bottom, and 20 coals on top.
Using a Lodge round cast iron muffin pan, lightly butter all 7 cups.
Flatten bread slices with rolling pin and remove crust.
Form bread slices into each muffin cup, making sure bread comes up to edge of cup.
Use extra bread to patch any gaps. Brush bread with remaining butter.
Lay 1 bacon slice in each bread cup.
Crack an egg over each, and season with salt and pepper.
Place muffin pan into Dutch oven, and bake until egg whites are just set, about 20 minutes.
Sprinkle each cup with cheese, and let melt.
Remove pan from oven, and run a small knife around cups to loosen toast.
Serve immediately.
Makes 7 servings.
9 to 10 slices sandwich bread
7 slices bacon7 large eggs
1 bag shredded mild cheddar cheese
Salt and pepper
In a 14 inch Dutch oven, cook bacon until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.)
Remove bacon, and wipe out oven.
Preheat same 14 inch Dutch oven to 375 degrees. Use 9 coals on the bottom, and 20 coals on top.
Using a Lodge round cast iron muffin pan, lightly butter all 7 cups.
Flatten bread slices with rolling pin and remove crust.
Form bread slices into each muffin cup, making sure bread comes up to edge of cup.
Use extra bread to patch any gaps. Brush bread with remaining butter.
Lay 1 bacon slice in each bread cup.
Crack an egg over each, and season with salt and pepper.
Place muffin pan into Dutch oven, and bake until egg whites are just set, about 20 minutes.
Sprinkle each cup with cheese, and let melt.
Remove pan from oven, and run a small knife around cups to loosen toast.
Serve immediately.
Makes 7 servings.
