Posted on 2 Comments

Good Monday

I’m intently watching my oven again from the floor watching a new concoction to perfection. Perfection = Cooked I’ve been debating on switching breakfast vehicles as I’ve been using a mini muffin pan a lot lately. It’s been fun though and I had at least one more idea to try before changing creative channels.

This morning I rolled bacon into each cup, filled each with tiny diced and seasoned potatoes and topped it off with whisked eggs.

I’ve been rolling it over in my head for the last three days to make sure all of the components would cook accurately together without diminishing any. Which is also why I’m sitting down here on the floor with the oven light on watching them cook.

Turned out ok. 20 minutes at 400°.

I use a convection oven which really is nice for crisping food. I think what would’ve made it better would be a cast iron muffin pan. Cast iron is great for adding crisp where the convection heat doesn’t reach.

The girls loved them though so I suppose that’s what matters.

Enjoy your breakfast and your day!


2 thoughts on “Good Monday

  1. I’ve done breakfast muffins with bacon like that several times. Takes about 30 minutes at 350 in a metal non-stick jumbo muffin tin. The bacon is cooked but not crisp.

    I usually add diced bell peppers and celery or kale. I will have to try the potatoes.

    And I will need to track down a cast iron muffin pan. Crispy bacon would be divine in this dish!

    1. I don’t have much experience with muffins other than the mini. For it a hot oven seems to work the best. Non-stick really saves the pain of cleanup but I love using cast iron.

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