Bacon and Egg English Muffin Cups

I found this recipe on one of my favorite food blogs - Picky Palate Jenny is darling and has a lot of fun, comfort food recipes!

BACON and EGG English MUFFIN CUPS

3 whole english muffins, split

6 slices ready cooked bacon, not microwaved, just right out of package

1/2 Cup shredded cheddar cheese

6 large eggs

Pinches of kosher salt and fresh cracked black pepper

1. Preheat oven to 350 degrees F. Press english muffins carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly.

2. Remove and let cool for 5 minutes before removing from muffin tin. Serve as is or with some of your favorite hot sauce and a side of fruit!!

6 servings

Bagel French Toast

Another favorite from my friend, Joy and her cookbook Bliss
Bagel French Toast

4 - 6 Large cinnamon, blueberry or plain bagels
(I used cinnamon sugar crunch bagels, found at only at Smith's)
4 to 8 oz. cream cheese
1 cup fresh or frozen berries
12 eggs
2 cups milk
1/3 maple syrup

Cut up bagels into cubes and place in a buttered 9x13 dish. Cut up cream cheese and place over bagels. Sprinkle berries on top. Mix eggs, milk and syrup. Pour over bagels, cover, and refrigerate overnight. Remove from fridge 30 minutes before baking. Preheat oven to 350 degrees, cover with foil and bake 30 minutes. Remove foil and bake 30 minutes more.

Serve with following Berry Syrup - or one of your favorites.

Berry Syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup mixed berries (fresh or frozen)
1 Tbsp butter

Mix sugar, cornstarch and then water. Boil over medium heat for 3 minutes, mixing well. Stir in berries and reduce heat. Simmer 8 -10 minutes. Remove from heat and stir in butter until melted. Serve warm.

Peaches & Crepes

Crepes are the old standby in my world of meals. This week, instead of the yummy Nutella, I decided to send peaches (which are in season) and this yummy butter sauce & whip cream for dessert, for a change. Next time, I'll send the Nutella!

Butter Sauce (to go over peaches):
1/2 C butter
1 C sugar
2 tsp flour
2 egg yolks
2/3 C evaporated milk
1 tsp vanilla
pecans (opt)

In small sauce pan, combine ingredients well, boil until thickened. (Watch closely, it will scorch).