Egg and Bacon Cheese Baskets

Egg and Bacon Cheese Baskets

Make it easy like Sunday morning.

  • 1 ½ cups shredded cheese
  • 6 slices bacon
  • 3 tablespoons rendered bacon fat
  • 6 large eggs
  • 6 tablespoons salsa
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper

  • How to prepare:
    1. Start by putting 1/4 Cup of cheese into 6 piles on your silpat. I prefer to use silpats because they’re nonstick and the cheese cooks well on them.
    2. Season your crisps with some paprika and cayenne pepper, then put them in the oven at 400 degrees for 10-12 minutes.
    3. Immediately after they come out of the oven, mold 3 of them on a cupcake tray that’s been turned upside down.
    4. Set them aside for later.
    5. In a pan, start cooking 6 slices of thinly cut bacon. You can cut your bacon with scissors to allow for easy slices, but if you want to use a knife you can also put the bacon in the freezer for 15-20 minutes before slicing. This will solidify the fats well and ensure easy cutting.
    6. Continue to cook the bacon until it is very crisp.
    7. Once the bacon turns a brown color, remove it from the pan. When you’re removing it, try to keep as much grease in the pan as possible.
    8. Let the bacon strips rest on a paper towel to crisp up further.
    9. In the bacon grease, start to fry your egg. You can use a small ramekin to cut off the egg whites and create a perfect circular egg. If you want to get a gadget that can do that, then these perfect egg molds can do that.
    10. Once you have your 3 fried eggs finished, start cooking 3 scrambled eggs in the rest of the bacon fat. Season them well and don’t overcook them.
    11. Add the fried eggs to the flat cheese crisps and the scrambled eggs to the cheese crisps that you molded.
    12. Top with bacon and 1 Tbsp. salsa on each.

    Per serving (2 egg baskets) you’re looking at: 295.17 Calories, 24.19g Fats, 2.43g Carbs, and 16.01g Protein.

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