I knew immediately when I saw this post on Joanne’s amazing blog, Fifteen Spatulas, that I would be making mini bacon and egg cups. After all, it’s got three of my favorite things – bacon, eggs, and cheese. The beauty of a recipe like this one is that it can be easily customized to our own particular tastes. The eggs can be cooked over easy, medium, or even scrambled. There are many varieties of cheeses that would work well. Proscuitto may be substituted for the bacon. You see, the possibilities are endless. For my version, I added some crimini mushrooms that I sautéed in butter with a little garlic and chives. For the bread on the bottom, I cut rounds from a couple of slices of buttermilk bread.
View original post 330 more words