Saturday, March 2, 2013

The Last Great Race...for Bacon (Bacon and Egg Breakfast Cups)

The Iditarod started today in Alaska.  I like to follow along every year, something I have been doing since I was a little girl living in Anchorage.  It's a test of endurance, strength and trust. 
The race starts in Anchorage, and travels 1,049 miles across the Alaskan tundra, through forests, and past sea ice to finish in Nome, usually between eleven to thirty-two days. Teams stop at dozens of checkpoints along the way during the trek. 

Why am I telling you this?  Where's the bacon you ask?  Well get this: each sled dog requires 8,000 calories a day during the race, and lots of rest.  How you would pack on the pounds for you and your dogs?  BACON!  Susan Butcher, a popular female musher would cook rich meals of beef, beaver, liver, fish, BACON and seal blubber for the doggie-athletes over a campfire.  And I thought Michael Phelps had a great athletic diet!

Speaking of dogs, why is it that some people like to dress them up?  I have friends that do it.  I just don't get it.  So this is for the people who do...

Bacon Dog Costume

A friend from work emailed me this next recipe idea.  They are very delicious, greasy, cheesy, finger-licking good.  Try to let them cool before biting into them.  I burned the roof of my mouth on them, but then kept eating it anyway, cause really, the worst was over, and I couldn't wait.  Brought the leftovers into work for my friend Jon.  They didn't last more than a few minutes.  Enjoy!

Bacon and Egg Breakfast Cups

12 slices of Bacon
4 eggs
1/2 cup of milk
1/2 tsp black pepper
1/2 tsp salt
4-6 pieces of toast (whatever bread you have on hand)
2 tsp of Parmesan cheese
1/2 cup - cup of shredded cheddar cheese

Preheat oven to 350 degrees Fahrenheit.  Using a metal muffin tin, line each hole with a slice of bacon.  Taking your bread, using a round cookie cutter, or lid to a condiment jar or container, cut out 2-3 circles per slice of toast.  Put the toast circles at the bottom of the muffin tin.  

In a small bowl, whisk together eggs, milk, salt and pepper.  Once combined, add the Parmesan cheese and whisk to incorporate.  Sprinkle a pinch of cheddar cheese on the toast, then pour egg mixture into cup of muffin tin, only filling 3/4 of the way up.  Top with remaining cheddar cheese.  Bake for 30-35 minutes.  Pull out of oven and LET COOL.  Enjoy!