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Pump up the bacon volume in your breakfast with these thick-sliced bacon-wrapped breakfast casserole muffins. You may never want to cook it in a regular pan every again.
It’s BACON!! As you can probably already tell by the pictures, recently I spoiled myself with a supply of Wright® Brand Bacon that I found at Kroger and these beauties are thicker, heartier slices than your regular everyday thick cut bacon with a perfectly smoked flavor.
I feel like I should warn you, this recipe is not for the bacon-faint of heart because an entire 24 oz. package of bacon was demolished in the making of this recipe! 4 slices were cooked, crumbled, and mixed into the breakfast casserole filling. The remaining 18 slices were used as edible cupcake liners. Do you think they would work on cupcakes too? I’ve made chocolate bacon cupcakes before, so why the heck not? Bacon everything!!
The most difficult part of this recipe is not eating any of the bacon during assembly. Those crispy, thick morsels are just begging to be eaten straight out of the pan (but please don’t burn your mouth). Once you pass the test, you are ready for the remainder of the recipe which involves a breakfast casserole made from stuffing, bacon, spinach, onion, eggs, cheddar cheese, and a secret ingredient – honey. The final product resulted in Bob requesting that we have these on hand at all times. I may have created a monster.
These breakfast casserole muffins would also be great to serve to any of your out of town guests that are staying at your house for the long holiday weekend. Prepare the stuffing the night beforehand and all you have to do is stuff it into the bacon-lined cups and bake. Because the only thing left to do after cooking Thanksgiving dinner, is to turn around and cook breakfast for your overnight guests the next morning! Or maybe wait a couple days for a weekend brunch? What’s your favorite recipe using bacon?
Need more bacon? Check out WrightBrand.com. for more delicious bacon recipes.
One year ago: Ham Florentine Stuffed French Toast
Two years ago: Thanksgiving Dinner for Two
Three years ago: Buckeye Cupcakes
Four years ago: Apple Blackberry Pie
Five years ago: Cranberry Sauce
BACON WRAPPED BREAKFAST CASSEROLE MUFFINS
Serves 6-9 (makes 18)
24 oz. (about 22 slices) Wright® Brand Bacon, divided
8 oz. frozen chopped spinach, thawed and squeezed of excess water
1 small yellow onion, diced
1-1/4 cups milk
1/4 cup honey
1/4 tsp salt
1/4 tsp pepper
4 cups seasoned stuffing mix
1-1/2 cup shredded cheddar cheese
- In a medium skillet over medium heat, cook 4 strips of bacon until crispy. Remove and drain on paper towel-lined plate. Add the onion to the bacon grease and saute for 3-5 minutes until tender. Add the spinach and cook until warmed through. Remove from heat.
- In a large bowl whisk together the eggs, milk, honey, and salt and pepper. Gently stir in the stuffing mix, 3/4 cup cheese, crumbled bacon, and sautéed mixture. Cover tightly and refrigerate overnight.
- Preheat oven to 350 degrees.
- Lightly grease 18 cavities of two muffin pans with nonstick spray, and place 1 strip of bacon inside the 18 cups, lining the edges. Stuff filling into each cup, pressing in slightly. Sprinkle tops with remaining 3/4 cup cheese and bake for 30-40 minutes, or until golden and puffed.
Source: Adapted from my Breakfast Casserole Stuffed Mini Bell Peppers.