Blogger Bacon Bites – An Easy Recipe with ButcherBox

ButcherBox FREE GROUND BEEF FOR LIFE

Look, guys! I made something!

I am 100%, not a Top Chef, so when I was asked to create a brunch recipe with the ButcherBox bacon I was a little scared. Using a little inspiration from my lifestyle and sourdough bread from San Francisco I threw together this recipe.

Now cooking never comes naturally to me – I didn’t inherit that gene so making a blog-worthy recipe was terrifying for me. What was even more terrifying was the day I perfected my recipe and had everything prepped and ready on the table for my photographer… I went downstairs to let the photographer in AND came inside only to find my dog Benji on the table eating the BACON!

I must have screamed for twenty minutes, locked the naughty dog in the bathroom and did my best to save what was left of the bacon bites!

Ingredients for the Blogger Bacon Bites

• ButcherBox (1 pack) – 12 slices of bacon
• 6 medium organic eggs
• 4 slices of sourdough bread
• ½ cup sauteed crimini mushrooms
• Himalayan sea salt and pepper to
  taste
• Thyme, Oregano or Parsley

Instructions for the Blogger Bacon Bites

1. Preheat the oven to 400 degrees F.
2. Grease a 6-count muffin pan really well to ensure that the bread and egg white do not stick
3. Partially cook the bacon in a frying pan. It should NOT be cooked to crisp, the bacon should be pliable. This will just render some fat out of it. Drain on paper towels and cool slightly.
4. Using a stemless wine glass, cut circles roughly the size of the base of the muffin cup from the sourdough bread.
5. Drain all but 1 TBSP of the bacon fat out of the frying pan. Sauté mushrooms for about 5 minutes over medium heat. Set aside.
6. Place a bread circle at the bottom of each muffin cup. Fit 2 slices of bacon loosely around the sides in each cup, overlapping as necessary, lining the sides of the muffin cup, forming a bacon “cup”.
7. Place about 1 TBSP of the mushrooms on top of the bread circle.
8. Finally, break an egg into each of the bacon-lined cups on top of the mushrooms. Sprinkle the top of each egg with salt, pepper, and a pinch of any of the thyme, oregano, and parsley (or a combo of all of them).
9. Bake at 400 degrees for 15-20 minutes, or until bacon is perfectly crispy–don’t overcook or the bacon will burn!

As you embark on this flavorful culinary journey, the joy of cooking is inevitably accompanied by the need for clean-up. The delicate art of crafting bacon and egg cups demands precision, and as you navigate through each step, the reliance on paper towels becomes apparent. Whether it’s draining the partially cooked bacon or managing the aftermath of mushroom sautéing, the convenience of a reliable paper towel plays a crucial role in maintaining kitchen efficiency.

In the spirit of embracing sustainability and minimizing waste, consider making a simple yet impactful switch to reusable bamboo towel amazon. A quick search on Amazon reveals a myriad of eco-friendly options, such as reusable bamboo towels, that not only excel in absorbing spills and cleaning up messes but also contribute to reducing your environmental footprint. With their durability and reusability, these bamboo towels prove to be a practical addition to your kitchen, aligning seamlessly with the conscientious effort you put into crafting delightful dishes. So, as you savor the delicious results of your bacon and egg cups, consider the equally satisfying choice of incorporating reusable bamboo towels into your kitchen routine, enhancing both your cooking experience and your commitment to sustainability.

Love this recipe? Check out more recipes here + here.