Freezing "Bacon Bowls"?

9 years ago

last modified: 9 years ago

I've been asked to make baked beans in bacon cups for a party. The cups involve cutting a slice of bacon in thirds and crisscrossing them over the back side of a well-sprayed mini muffin tin. A second tin goes on top, and the whole is baked until crisp.

Easy enough, but I'm wondering if I can make the cups in advance and either hold them for a day or two in the fridge or freeze them. I don't want to lose the crisp.

Thoughts?

Featured Answer

dcarch7 d c f l a s h 7 @ y a h o o . c o m

9 years ago

You probably should try the idea out first. I think one rasher of bacon for a cup may not be enough. Bacon shrinks a lot.

I am not sure you need to freeze them, refrigerate may be good enough. Put them in a plastic bag and refrigerate.

I have done many bacon "cups", "bowls", but never have done them the day before.

dcarch

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Comments (6)

slowlane
Original Author
9 years ago
Thank you, Dcarch. I appreciate the response, and the pictures :)
plllog
9 years ago
I don't have any experience with this, but I think whatever you do, putting some paper in with it, or maybe a piece of terracotta if you have one, would help with keeping it crisp.
annie1992
9 years ago
I like the idea of baked beans in bacon cups, I'm going to have to try that!

I've never tried to hold and then reheat bacon cups, but I have lined muffin cups with a slice of bacon, filled with egg and made individual "muffins", like quiche without crust. The bacon did not stay crisp after refrigeration, but I don't know if it is the refrigeration or the egg that made it soften.

Annie
dancingqueengw
9 years ago
I have done this with proscuito. I make them and just put them in the refrigerator. I warm them upside down in a low oven before I fill them.
rob333 (zone 7b)
9 years ago
Could you underbake them a bit and then reheat day of?