Bacon & Egg Muffin

Post author:Angel
Post published:March 1, 2021
Post category:Breakfasts / March 2021
Post comments:1 Comment

While breaking down the Bacon and Prepping Bread for the freezer I needed a bit of breakfast. Often when prepping I will grab a bit of what is at hand, and make a quick meal from it.

I grabbed a bit of the chopped bacon, an English muffin, an egg, milk and cheese.

Crack one egg into a small bowl, ad a splash of milk and give it a bit of a fork whisk.

Chop the cheese into small chunks rather than shredding. This gives little gooey pockets of cheese in the egg mixture. Off to the stovetop.

Cook down the bacon. If it is super fatty drain off some of the fat. Super lean, add a touch of butter. Reduce heat to low.

Once the bacon is cooked and crisp, and the fat adjusted, pour over the egg mixture.

Lift the cooked egg from the pan bottom, letting the uncooked egg flow underneath.

Cook over low heat, turning the eggs until just set. You can see the pockets of cheese still holding together and juuuuust melty. Salt and pepper.

Top with the eggs and a good shot of pepper. Eggs love pepper in my opinion.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.