Wright Brand Bacon Bytes with Aaron McCargo Jr.

So I've never tried this bacon brand, but this recipe is one of my favorites. We've posted a variation of this which we've done I think every Bacon Day, but instead of scrambling the eggs, we just crack one straight in.

Here is their recipe

Bacon, Egg and Cheese Cups
Recipe Courtesy of Aaron McCargo and Wright Brand Bacon

Recipe serves 6

Preparation Time: 20 minutes
Cook Time: 40 minutes

Ingredients
12 strips uncooked Wright® Brand Smoked Bacon
1 ½ cups chopped fresh white button mushrooms
4 large eggs
1 tablespoon chopped fresh thyme or oregano
¼ teaspoon black pepper
½ cup shredded Swiss cheese
Non-stick cooking spray


Preparation Instructions:

1. Preheat oven to 400°.
2. While oven is preheating, cook Wright® Brand Smoked Bacon according to package directions until firm but pliable and not crispy. Remove bacon and set aside.
3. Reserve 1 tablespoon of bacon drippings in same skillet used to cook bacon and sauté mushrooms over medium heat for 6-10 minutes until golden brown in color. Set aside to cool.
4. Spray muffin tin with non-stick cooking spray. Cut six strips of cooked bacon into quarters. Place one full strip of cooked bacon around the side and two quarters of a strip in the base of each of six muffin cups in a muffin tin. Use your fingers to press overlapping ends of bacon together.
5. In a large bowl, beat 4 eggs and whisk in mushrooms, chopped thyme and black pepper.
6. Pour the egg mixture in equal portions in the muffin cups lined with bacon, about ⅔ full in each cup. Sprinkle equal portions of shredded Swiss cheese into the cups and top each with two quarter strips of bacon.
7. Place filled muffin tin in oven and bake for 20 minutes, or until egg is completely set, cheese is melted and tops are browned.
8. Remove muffin tin from oven, use knife to loosen edges, serve and enjoy!

I'm going to try something like this in about 9 hrs. for our Bacon Day breakfast.

They also sent us a link to another video and recipe, Bacon Stuffed French Toast. I've heard from another blogger that this is amazing. I don't have any bread at my house, but I might just have to go out and get some.



Applewood Bacon-Stuffed French Toast with Citrus Maple Syrup
Recipe Courtesy of Aaron McCargo and Wright® Brand Bacon

Recipe serves 6

Preparation Time: 15 minutes
Cook Time: 3 minutes

Ingredients
12 strips uncooked Wright® Brand Applewood Bacon
½ cup maple syrup
½ teaspoon orange extract
1 tablespoon orange zest
6 eggs
⅔ cup heavy cream
2 tablespoons sugar
2 teaspoons ground cinnamon
2 tablespoons vanilla extract
½ teaspoon salt
12 slices Texas toast

Preparation Instructions:

1. Cook 12 strips of Wright® Brand Applewood Bacon according to package directions. Allow to cool slightly, then break or cut each strip in half and set aside.
2. In a small bowl, whisk together maple syrup, orange extract and orange zest; set aside.
3. In a shallow dish or pie pan, beat eggs, cream, sugar, cinnamon, vanilla and salt, until blended.
4. Brush the top edges of 12 slices of Texas toast with the egg mixture. Add four half-pieces of bacon to the center of six slices of the Texas toast, and then top with the remaining slices of Texas toast, egg mixture side down, to make six “sandwiches.” Pinch the edges of each sandwich to seal.
5. Working with one sandwich at a time, dip both sides into the egg mixture and then cook in an oiled griddle or skillet (or the one used to cook the bacon) over medium-high heat, flipping halfway through, for a total of 2-3 minutes or until nicely toasted.
6. Place the French toast sandwiches on a plate, slice diagonally, drizzle with the syrup mixture and enjoy!


I hope you enjoy and have a great Bacon Day wherever you are holding it!

Enjoy,

Alexa and the Bacon Boys