Cooking with You: Bailey Rusch

Bailey Rusch joins us for "Cooking with You."

Watch the video to the left to learn how otherwise follow the instructions below.

Toast, Bacon, and Egg breakfast muffin cups

What you'll need:
6-8 slices of whole wheat or whole grain bread. (Always good to have a backup)
6-8 eggs (if you often break a yoke)
6 slice of bacon
6 eggs
2 tablespoons melted butter
Cooking spray
Muffin tin
4 inch round cookie cutter, or crust cutter Salt and pepper


First preheat your oven to 375, then spray muffin tin with cooking spray.
Start with the bacon, put 6 slices in your pan and cook until they are just about done, but not all the way so bacon can get crispy in the oven.
Then start your bread. You'll want to smoosh the bread so that it's a little thinner and more pliable in the muffin tin. Then take your 4 inch round cutter and cut out the center of the bread.
Place the round circles in the tins and smoosh them around so there's enough room for everything else. Brush bread with butter.
Take your not-quite-done-yet bacon and lay that in the cup, on top of the bread. It should hang over the sides, so it can get all crunchy in the oven.
Then carefully break each egg into the muffin tin, and season with salt and pepper.
Put the breakfast cups into the oven for about 10-15 minutes depending upon how you like your eggs.
Serve with your favorite whole wheat pancakes and enjoy!

Lemon poppy seed dessert bread
What you'll need:
1 package yellow cake mix
1 package lemon instant pudding
1cup warm water
4 eggs
1/2 cup canola oil
4 tablespoons poppy seeds
2 regular size loaf pans
Cooking spray

Start by preheating your oven to 350 degrees. Then spray loaf pans with cooking spray. Then start with a large bowl, and combine, cake mix, instant pudding mix, eggs, oil, and water. Beat on medium speed until combined. Fold in poppy seeds. Divide batter into loaf pans and bake for about 35-40 minutes or whenever a toothpick comes out clean.