"Bacon, eggs, and jalapenos, you just can’t go wrong! Prepare this delicious brunch recipe for the next early tailgate party."
6 eggs
12 slices bacon (1 pound)
1 white onion minced
1 red bell pepper minced
1 cup minced shiitake mushrooms
1 cup grated parmesan
2 tbsp butter
1 tbsp salt
1 tbsp ground pepper
Chopped Cilantro
1 tbsp GMG poultry rub
Preheat grill up to 400 degrees, and place bacon slices on.
In a medium saucepan, mix the butter, onion, mushroom, jalapeño, and GMG poultry rub. Let it simmer until the ingredients are soft. Set aside to cool.
Once bacon is crispy, turn the grill down to 300 degrees and chop the bacon up until it is in small bits. Add the bacon bits and parmesan into the veggies and mix thoroughly.
In a 6 cup muffin tin, press in ~2 heaping scoops of the cooked mixture into each cup and form a crust-like coating. Crack 1 egg into each cup, and add salt, pepper, and cilantro on top of each egg.
Place the muffin tin into your smoker and cook at 300 degrees for 50 minutes. The yolk should run just a bit when cut into.
