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Battle of the Blogs, Round Two: Bacon and Eggs

Joe over at Joe’s Primal Scream and I had so much fun last week doing our asparagus/mushroom food blog challenge (here and here) that we decided to pick it up again this week. We chose two more ingredients, and whipped up some new recipes neither of us had ever made before.

We have a ton of fun, and get to play with our food and creatively invent things. Let us know if you have any ingredient suggestions for future challenges! You can find his bacon&eggs entry here.

So. Bacon and eggs for this week’s challenge.

Here is what I did.

Cheesy Basil Bacon Bread Quiches

I preheated the oven to 375 and started with bacon, organic eggs, and Udi’s gluten free sandwich bread. Ingredients used were: four strips of cooked bacon, four eggs, four slices of the GF bread, a small shallot, a clove of garlic, four leaves of basil, a tablespoon of heavy cream, half an ounce each of sharp cheddar and parmesan, and a tablespoon of butter.

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Divide butter into 12, and place each portion into the bottom of a mini-muffin pan. Press the butter into the pan.

Next, using a mini-biscuit cutter, cut out a dozen mini circles. On the Udi’s bread, I could fit three to a slice.

*NOTE* I saved the bread remnants to use later. Probably soaked in milk for a panade for meatballs.

Press the mini cuts of bread into the prepared pan.

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Combine the eggs with the cream and the clove of garlic, minced. Whisk until the mixture turns a pale yellow.

Chop the shallot and the bacon. Shred the cheeses, chop the basil, and then combine all ingredients into the eggs. Spoon over the bread coins in the pan. Bake for 15 minutes.

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Remove and allow to cool a bit. Serve and enjoy!

INGREDIENTS:

4 eggs
4 slices of bacon
4 slices of Udi’s gluten free sandwich bread
4 leaves of basil
1 small shallot
1 clove of garlic, minced
1 tablespoon butter
1 tablespoon heavy cream
1/2 oz Parmesan, shredded
1/2 oz sharp cheddar, shredded

DIRECTIONS:

Preheat oven to 375.
Divide the tablespoon of butter into twelve and press each portion into the bottom of the mini muffin pan.
Cut out a dozen mini circles from the bread, using a mini biscuit cutter. Press the rounds into the muffin pan.
Combine the eggs, garlic, and cream. Whisk until pale yellow.
Chop the shallot, bacon, and the fresh basil leaves. Shred the cheeses. Add all to the eggs. Stir.
Soon into the muffin pan onto the bread rounds. Fill almost to the brim with the egg mixture.
Allow this to sit for a minute, and then pop into the oven.
Bake at 375 for 15 minutes.
Remove from oven and pan, and allow to cool slightly. Serve and enjoy!

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9 responses »

  1. Wow, looks fantastic! 🙂

    Reply
  2. I think I could fit about six of these in my mouth easily! 🙂

    Reply
    • I bet I could too…if I’d had the chance!;) I need to get more proficient at hiding my masterpieces.
      Though, to give them credit, they at least ask me now if I’ve taken a photo before they put their paws all over them 🙂
      Thanks for stopping by!

      Reply
  3. Great creation once more. Thanks for the opportunity to do this again. I thoroughly enjoyed it.

    Reply
  4. Drool…

    These look fantabulous, GG!

    Thank you, by the way, for the invite to ‘compete’ in this blog challenge, but like I said, I HAD NO BACON in my fridge! Yikes! (For the sake of disclosure, I am eating breakfast sausage right now, so no bacon…)

    However, please do keep me in mind for future ‘competitions’, but give me 2 days notice to get ingredients! 🙂

    Seriously, these look amazing. Using a cupcake sheet is a different twist. Like.

    Reply
  5. Just starting out with GF eating, this looks absolutely delicious. Am really anxious to try it. thanks for posting it 🙂

    Reply

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