Sunday, April 22, 2012
Bacon Wrapped Egg Cups with Horseradish and Cheddar
I’m a big fan of the muffin pan. It makes individual-sized cakes. And individual-sized quick breads. Individual-sized fun for everyone! And don’t even get me started on the virtues of the mini muffin pan. There is something less intimidating about the muffin pan when compared to a regular cake pan or a loaf pan, etc., like you aren’t putting all your eggs in one basket, so to speak. You have multiple opportunities, twelve to be exact, for obtaining success, which is actually not true at all. I mean, the same batter goes in each little cup. But I like to pretend it’s true, and that’s what matters. Because we are such fans, we wanted to use the muffin pan for something a little out of the ordinary, something savory, and something breakfasty (I’m standing by this as a word). So, here are our spicy bacon wrapped egg cups with horseradish and cheddar.
¼ cup milk
1/8 teaspoon freshly ground black pepper
1/8 teaspoon paprika
¾ teaspoon prepared horseradish
3 scallions, chopped
1/3 cup grated extra sharp Cheddar cheese + 1 tablespoon, divided
2 tablespoons grated Parmesan, divided
1 jalapeno, chopped (optional)
12 pieces bacon
Heat oven to 375. Grease a muffin tin. In a bowl, whisk eggs and milk. Then stir in pepper, paprika, horseradish, scallions, 1/3 cup Cheddar cheese, and 1 tablespoon Parmesan. Add in jalapeno if using as well. Line the outer wall of the muffin cups in the tin with bacon. You may have to trim the bacon slices to fit. Then pour in about ¼ cup of the egg mixture in each cup. Sprinkle each with the remaining cheddar and parmesan. Bake for 20-25 minutes, until the tops are browned, the bacon is crispy, and eggs are cooked through.