I always make a new recipe exactly as written, except for this time. I read many of the reviews and made a few, minor changes but nothing I feel that compromised the integrity of the recipe. I keep a jar of bacon grease in the fridge, so I just wiped the bottom and sides of my muffin tins with that. Because I was running low on bacon grease, I did fry my thick slices this time but if the mess is too much for you, you can always bake them in a 400 degree oven on a broiler pan, which is what I usually do. This will also keep your thinner slices of bacon even and straight, not curled up. I dropped the eggs in the bacon prepared tins and then sprinkled Greek seasoning on the yolks. (Because of the references to blandness.) If you haven't used this seasoning, try it. It works with everything and is a staple on our table. We like a yolk that isn't completely set so I baked mine for nine minutes then pulled them out. Put a little square (1/4 of a slice) of American (because, sadly, it's all I had) and popped them back in for exactly two more minutes. Let them finish (set) in the tin on the counter for another minute or two. There was still some runny yolk, not much, but enough and the whites were completely set. Perfect! Because of greasing the entire tin with bacon grease, mine popped out effortlessly. What a great recipe! Thank you so much!
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I always make a new recipe exactly as written, except for this time. I read many of the...