Bunco Bacon and Tomato Cups (BBTC)

The following is submitted to honor a special request by Linda in response to yesterday’s post … it’s one of many recipes available to Bunco groups everywhere for one-handed food items that leave one hand free to roll the dice.

Ingredients

8 slices of bacon – the thicker the better
4 large eggs
1 jar of blackberry jam (seedless)
2 pieces of white bread
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Directions

  1. Preheat your favorite oven to 375 F, then lightly grease the mini muffin pan you just conveniently found in your basement. You can dust it first, if you wish, but it’s not necessary because the heat will kill anything living on it.
  2. Over medium heat, cook the bacon until it’s evenly brown and extremely brittle. Drain the pieces on paper towels, if you wish, or just let them soak in one corner of the pan while you fry the four eggs in the bacon grease.
  3. Start your toast. We use non-nutritional white bread because it’s better for us. It’s true. A doctor said so.
  4. When the toast pops up, the eggs are done. Trust me on this. Just butter the toast, but the two pieces on a warmed plate, and dump two eggs on each piece. Pierce the yolks so the toast will soak them up. I use a fork, but I’m sure a pointy finger will work OK. Put the bacon on top of the eggs, fold them in half, and have a great breakfast (or lunch, or dinner). You might want to lean over you plate to catch the yolk running off your chin.
  5. Put the jam away because you don’t need it.
  6. Now, while you’re digesting all that protein, you’re ready to do some work.
  7. Get the bag of fresh bacon bits that you recently found on third shelf down in your refrigerator, all the way to back where you rarely look. Using the “By Guess By Golly” method, remove two handfuls of bits and place them into a medium size mixing bowl. Or, you can skip this part until well into the baking process and just dump them on top.
  8. Add the chopped tomato, & onion. Since tomatoes and onions are sold in a stunning variety of sizes, you can adjust the number needed based on how you ‘feel’ when you’re chopping them. I call this the Zen approach. I prune bushes this way, too. You can use Zen for anything.
  9. Add the Swiss cheese, mayonnaise, and basil to the bowl. Again, the amount of Swiss cheese is subjective. The original recipe calls for 3 ozs, which is a pitiful amount of cheese no matter what kind it is, or for what purpose it’s being used. So, we used a 5 oz bag of shredded cheese. You can either guess at 3 ozs, or double the recipe using the entire bag, and call it good. That’s what we did.
  10. Stir the mixture thoroughly until you can’t tell there’s any Swiss cheese in it. Then set the bowl aside in a place where you won’t forget it.
  11. Peel the little paper tab off the can of biscuit dough and beat it on the edge of your counter until it explodes. Carefully remove one biscuit and separate it into halves horizontally. Place each half into the prepared mini muffin pan, pushing it down in the middle to form a cute little cup. Continue doing this until the pan is full if cute little cups. This, generally, results in some dough being left over so you have the option to either eat what’s left, or place it into a sandwich bag for storage. Place the bag in the refrigerator in a place where it’s sure to be pushed to the back of the shelf onto which you placed it. You could just leave the unused portion in the can, and place it on the shelf, but putting it in a sandwich back makes it easier to throw away when you find it next year.
  12. Using a small spoon, fill each biscuit half with the mixture from the bowl you set aside in step 10.
  13. Place the mini muffin pan in the preheated oven and bake until the edges are golden brown. Using this method you must stare at the muffins for the entire time to ensure they don’t get beyond golden brown, or you are doomed. If you prefer using a timer, set it to either 10 or 12 minutes — 10 minutes so you can check them, or 12 minutes if you’re feeling lucky.

When the dinger dings, if you used a time, remove the muffin pan from the oven and put it somewhere to cool that the cat isn’t likely to visit for the next 30 minutes. Or, just put the cat outside first.

Once they are cooled, you can remove them from the pan and stack them on a plate in a manner that will ensure they stick to each other. Or, you can leave them in the pan and use it as a serving tray (the better choice).

At this point you wait until your spouse is diverted by something (anything) then you rush the muffins to your car. He isn’t allowed to have any unless the Bunco Group, for which you made these, with his help, feel benevolent and leave one or two. So, he gets one, and likes it, even though it’s cold and has been sitting around for the past three hours. I think basil is added to the mixture so you can tell if bugs have actually deposited anything on the muffins.

He’ll still like it.

In case you’re really interested in this, here’s the real recipe.

 

2 thoughts on “Bunco Bacon and Tomato Cups (BBTC)

  1. When I first started reading the recipe I kept saying WHAT WHAT and another WHAT reading the ingredients then it hit me…JERRIE….I then finally got thru the directions laughing hysterically and went to the correct recipe and copied that one…Thank you again…My oh My… Linda

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