Bacon Butter Cups Recipes

BACON BUTTER

Steps:

• Cook bacon in large skillet over medium heat 3-5 minutes per side or until crisp. Drain on paper towel-lined plate. Reserve 1 tablespoon bacon fat.
• Place bacon, butter, reserved bacon fat and pepper in food processor bowl fitted with metal blade. Pulse until well combined.
• Spoon butter mixture into small bowl; refrigerate until ready to use.

BACON BUTTER CUPS

Steps:

• 1. Begin by placing 24 paper cups in to 2 of the mini muffin tins.
• 2. Next, melting 1 pound of chocolate in a double boiler. Once tempered, add a generous dollop to the bottom of each cup. Using the back of a soup spoon, gently push the chocolate upwards to coat the sides of the cup. Repeat until all 24 cups have been filled. You may need to retemper the chocolate depending on how quickly you work. Place them in the refrigerator for approximately 2 hours to harden.
• 3. While they're setting, cut 8 strips of Bacon in to 3 sections, totaling 24 pieces.
• 4. Take the 2 remaining paperless mini muffin tins and place 1 slice of the cut Bacon in each of the molds. You want a little to hang over the sides to prevent them from curling while baking. Bake them off at 325° for 30-35 minutes or until crispy golden. Remove them from the tins and place them on a paper towel.
• 5. After the 2 hours, remove the cups from the refrigerator and place a Bacon cup in to each chocolate shell.
• 6. Melt an additional 1/2 pound of chocolate and drop a modest dollop of chocolate on to the Bacon. Set it back in the refrigerator for approximately 2 hours.
• 7. Once set, begin mixing the peanut butter until it's smooth. Add a small scoop to the cups and smooth out. Make sure to leave room for the chocolate top.
• 8. Melt the remaining 1/2 pound of chocolate and spoon it on top if the peanut butter.
• 9. Tip: work from the center out, pushing the chocolate to the sides rather than spreading it. Place them in the refrigerator for approximately 4 hours and serve! ʚϊɞ

BACON BREAKFAST CUPS

Steps:

• Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp., Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains., Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley.

BACON BUTTER RECIPE BY TASTY

Steps:

• Cook the bacon in a large skillet over medium heat until crispy and darker in color, 4-6 minutes per side.
• Add the bacon, 1 tablespoon of the rendered bacon fat, the butter, chives, and honey to a small food processor and pulse until well-combined (alternatively, combine in a medium bowl and mix well).
• Transfer to an airtight container and refrigerate until ready to use, up to 5 days.
• Enjoy!

BACON EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the slices of bacon in the muffin tin, wrapping in a circle.
• Bake the bacon for 10 minutes.
• Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
• Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
• Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
• Enjoy!