Bacon, Egg and Cheese Uglies

My fridge is a desolate wasteland. On any given day, it can only be trusted to contain bacon, eggs, cheese, butter and garlic. I consider these the five major food groups.

Today, though, I discovered a rogue bag of sourdough crostini in the pantry! Joy! By their powers combined, the contents of my kitchen became brunch.

With bacon in hand, go forth and discover a mini-muffin tin. Non-stick is preferable. Divide the bacon crumbles evenly between the muffin cups, trying not to eat too much of them in the process. Minor bacon casualties are expected.

In a Pyrex measuring cup (or anything with a spout, really), thoroughly mix together eggs, milk, garlic powder, pepper and Italian seasoning. Then utter your curse of choice because you’re halfway through the recipe and the dimwit who wrote it forgot to tell you to preheat the oven to 350 degrees. Go preheat your oven.

Pour the egg mixture in each of the cups, about 3/4 of the way full. It’s not pretty if you overfill. Please trust me.

Take your Havarti slices and cut them into quarters, then gently place a quarter like a little cheese blanket on top of each puddle of eggs.

Finally, check your crostini to make sure they’re nice and crunchy. If they’re not, throw them in the oven for a few minutes until the situation has been remedied. Once sufficiently toasty, place each crostini like a lid over the muffin cups. The egg will swell up, the cheese will melt and the whole mess will glue itself to the crostini. That’s the theory, anyway.

Bake these for 10 minutes, then let them sit for three minutes or so. This helps everything gain some solidity. Flip them onto a plate, then top with a few grains of Kosher salt and a tiny pinch of Italian seasoning.

These can be flash-frozen and reheated on cookie sheets, so they’re easy to keep on the freezer for snacks!