Bacon and Egg Bites


Back in August, Con Ed accidentally cut the gas line outside our building while doing construction on the street. Fast forward 6 months later and we still do not have cooking gas in our apartment. Yes, you read that correctly, 6 months without cooking gas! Therefore, my dreams of whipping up all the recipes I have pinned under ‘wine & dine’ have been put on slight hold. Without an oven or range, we have purchased several appliances to help us survive this horrid adventure. Sometimes, I feel like I’m on a camping trip inside my NYC kitchen as I cook on an electric hot plate and use the microwave for things that it probably wasn’t built for. Because there are only two of us, most things can be made in the toaster oven, which surprisingly does a fantastic job with most meals. If you’re a Real Housewives fan, I have no desire to be the next Sonja Morgan and would much rather have me full size oven back. However, when I was craving red velvet cupcakes a few weeks ago I had to head to Home Goods to improvise. All of the muffin tins were just a bit too wide for the toaster oven so I settled on this silicone muffin cups. They did the job, but after making the cupcakes in three rounds of 6, I gave up. They do work perfectly for an easy weekend breakfast that we have (I have) made the past two mornings.


6 silicone muffin cups (or of course, if you’re a person with a real oven, you can use a regular muffin tin)
6 slices of bacon
4 eggs

Preheat oven to 350 degrees

1. Line each muffin cup with a slice of bacon

2. Whip eggs and add salt and pepper to taste

3. Fill each muffin cup with eggs

4. Bake for 30-35 minutes (check status throughout as a real oven may cook them differently)




The first time I used nonstick spray but then came out a bit too greasy. Today, I didn’t use it and they came out much better. Next time, I’m going to try and add some cheese and veggies but just didn’t have any on hand.


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