I love being in Memphis for the holidays. It’s not blistering cold, you don’t have to worry about snurricanes (usually), and it’s probably the only time where all my old friends are in town at the same time.
Over the years of playing catch-up during marathon drinking sessions, it has become a tradition of sorts to go to Monday Night Pint Night at the bar, then head to our friends Keith and Tessa’s house, where we usually get in the hot tub to further enhance the effects of alcohol and really ensure that everyone’s hangover will be ranked in the top 10 all time worst hangovers ever.
My brother and I have know this family since 7th grade, when they first moved to Memphis. In high school, the brothers became very good friends, then the sisters toward the end of high school, now we consider them to be even closer than extended family.
Now of course we are very safe people and we sleep over at their house wherever there are extra pillows and blankets. Their mother, a weaver of fine tapestries and all-around amazing woman, always makes this recipe. It is the best thing ever to wake up after a long night of catching up to the smell and anticipation of bacon cups, no matter how bad your head hurts. This is also the time when we get to catch up with their mom and behave like proper people, and it is something that I always treasure. She is such a joy to talk with because of her continuously upbeat perspective and relentless joy for life. Thanks Mrs. Weghorst for the amazing recipe and conversation.
5 slices of bacon, cooked and chopped
1 package of cream cheese, room temperature
2 tbsp. milk
½ c shredded cheese
1 can of biscuits
- Preheat oven to 375F. Spray 10 regular-size muffin cups with non-stick spray.
- Beat the cream cheese until smooth and gradually add milk and eggs, beating at low speed until well combined. Stir in the shredded cheese.
- Separate the dough into ten biscuits, pressing one biscuit into each of the muffin cups, forming a slight rim. Spoon egg and cheese mixture evenly into the cups.
- Top with bacon and bake 20-25 minutes, or until filling is set and edges are golden brown.
Mrs. Weghorst makes these in advance and then freezes them in a big container so they can be enjoyed whenever. I like that idea, and plan on keeping this around my apartment as a quick tasty breakfast. I made these the morning of Christmas Eve, so that when everyone woke up the next morning, all I would have to do is put them in the oven and that worked spectacularly. They were a big hit, and I think these would be an excellent New Year’s Day meal as well.