BACON WRAPPED EGGS RECIPE RECIPES

Steps:

• 1. Preheat the oven to 400?F. Line a baking sheet with aluminum foil, then arrange the bacon on it. 2. Bake the bacon until the fat has begun to render and the strips are partially cooked. Cool until it's cool enough to touch. 3. In the muffin tin, line the perimeter of one cup with 2 bacon strips. Repeat with the remaining strips of bacon until you have prepared eight cups. 4. Crack an egg into each bacon-lined cup. Season with salt and pepper. Place the muffin tin in the oven and bake until the egg whites are set and the yolks are still jiggly, 10 to 12 minutes. The bacon should be very crispy. 5. Run a paring knife around the edge of each bacon cup to help release it from the pan. Serve warm.

Steps:

• For the glaze: Mix all ingredients in a small bowl; set aside.
• For the meatloaf: Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
• Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
• Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.
• Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.
• Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
• Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve