DEVILED EGGS, JAPAPENO BACON

Bacon Jalapeno Deviled Eggs

Bacon Jalapeno Deviled Eggs are delicious and add a kick to the traditional spring, summer, or Easter appetizer!

Author: Stacey

Recipe type: Appetizer

Ingredients

• 12 large eggs, hard boiled and peeled
• 1 cup mayonnaise
• 1½ tsp rice vinegar
• ¾ tsp ground mustard
• ½ tsp sugar
• 2 jalapenos, seeded and chopped
• 6 pieces bacon, cooked, crisp, and crumbled
• paprika

Instructions

Slice the hard boiled eggs in half, lengthwise

1. Remove the yolks and put them in a mixing bowl
2. Mash the egg yolks with a fork
3. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined
4. Mix in the jalapenos and bacon
5. Put the mixture in a ziploc bag and cut a small hole in the corner of the bag
6. Fill each egg hole with the mixture
7. Sprinkle with paprika
8. Chill until ready to serve

BREAKFAST MUFFINS

12 links Johnsonville® Original breakfast sausage
 3 cups frozen country style shredded hash brown potatoes, thawed
 3 tablespoons butter, melted
 1/8 teaspoon salt
 1/8 teaspoon pepper
 6 eggs, lightly beaten
 2 cups shredded 4-cheese Mexican blend cheese
 1/4 cup chopped red bell pepper
 chopped fresh chives or green onion
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Directions

Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
Bake at 400F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.