"Simply wrap your muffin tins with bacon, fill with seasoned whipped eggs (and maybe some cheese?), and bake at 350* for 30-35 minutes."
|Step 1: Check.|
|Step 2: Check.|
|I even figured I was pretty clever doing so in a measuring cup so they'd be easy to pour. And by the way, I ended up using 15 eggs to fill 12 muffin cups.|
Briefly, as I put it in the oven, I thought, "Hmmm...I wonder about the bacon grease" but I also thought, "It must not be an issue-- it wasn't mentioned."
....I really should listen to my gut instincts more often.
20 minutes later, my house begins to fill with the smell of oven cooking grease directly. I open the door to see this:
|my muffin pan with a 1/4 inch of grease floating on the top--and overflow just dripping off the side, spattering on the bottom, sizzling and releasing brief icky little curls of smoke. I quickly put a cookie sheet underneath to prevent a grease fire.|
15 minutes later, I tipped the muffin pan to drain some of the grease directly to the cookie sheet before taking it out.
Boy are they NOT pretty! Sadly, I "Nailed It"!
|My results. Sigh.|
At least they tasted good.
That bodes well for trying the recipe again in the future.
So what I learned is:
1. Overfilled the egg cups-- Next time, I'll follow the rule of cupcakes-- 2/3 is plenty "full". And that means it's probably a 1 egg to 1 muffin cup ratio.
2. It didn't really cook the bacon enough. Next time, I think I'll bake the bacon without the eggs for 10 to 15 minutes -before- adding the eggs....and probably drain a bit of of the resulting grease first.
...and I'll probably try it with the suggested cheese (;