I told my husband that I was going to go work out. I changed into my yoga attire and here I sit. Procrastinating. I really do need to add a little cardio in today, to offset the Bacon, Egg and Cheese Breakfast Sandwich (...I devoured only like 2 hours ago, and still could totally eat another one...) I had. Eating the bacon and talking about the bacon are always more fun than working off the bacon.
You may have heard that Bacon is great at fueling the body for a high intensity workout, but did you know that it was not so good for you after a workout? Mens Fitness did a article on what to not eat after a workout, and our porky protein was regarded as a no-no. Check out the full article here.
Want to hear the nerd view on all that is bacon? Check out the The Definitive Guide to Bacon
I whipped this week's recipe up after work, on my way to dinner at a friend's house. They were super easy and for the most part, everyone loved them. I'll be making them again in the future!
Bacon and Tomato Cups
(Recipe makes 30 mini muffins)
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/5 cup mayonnaise
1/3 cup cream cheese, room temperature
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375 degrees F. Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl; add chopped tomato, onion, Swiss cheese, mayonnaise, cream cheese and basil.
Separate biscuits into halves horizontally, and then half again, so you have 4 per biscuit. Roll each piece into a ball, and then flatten into a small circle. Place each circle into prepared mini muffin pan. Fill each biscuit tin with the bacon mixture.
Bake in preheated oven until golden brown, 10 to 12 minutes. Cool slightly and enjoy.