Ingredients:
3-4 slices of bacon for each bowl.
muffin tin (12 count)
Preheat oven to 375 F.
Cut 1 slice of bacon in half for each bowl you wish to make. Turn muffin tin upside down and layer the 2 halves side-by-side over the bottom. Use 1 slice of bacon to place around the bowl part to hold the halves in place. If the bacon is too short, you can use another slice to connect it. The ends must meet or the bowl will fall apart.
Continue to cover the other muffin bowls until you have the number of bacon bowls desired.
Place muffin tin on a cookie sheet that has a lip around it to catch the grease. (A jelly roll pan works well, too. This will catch any grease that isn’t contained on the muffin pan.)
Bake in preheated oven for 15-20 minutes. Begin checking after 10 minutes. Bowls should be crisp, but not so crisp that they fall apart, and should slip right off of the muffin form.
Fill with your choice of fillings. Some ideas: Poached or scrambled eggs, lettuce and tomato, or whatever catches your fancy.
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