Loaded Baked Potato Soup

1 lb bacon, diced

1 onion, diced
5 large Russet potatoes, peeled and cubed
3 cups chicken stock
3 Tbsp butter
3 Tbsp flour
1 1/2 cups milk
3 green onions, sliced
3/4 cup shredded cheddar cheese, divided
1/2 tsp black pepper
sour cream (optional)

Directions:

1. In large stock pot, cook bacon until crisp. Drain all but 2 Tbsp of bacon grease from pot.
2. Cook onions in remaining grease for 5 minutes until tender
3. Add potatoes and chicken stock to pot. Bring to boil and simmer until thick. Slowly stir into stock pot. Bring to boil, reduce heat to low and simmer.
4. Add 1/2 cup shredded cheese, 3/4 bacon and 1/2 green onions to pot. Add pepper. Stir to combine. Cook additional 5 minutes.
5. Ladle into bowls, top with cheese, bacon, green onions and optional sour cream.

Bacon Egg & Cheese Cups

8 slices bacon (I used turkey bacon)
6 eggs
1/2 cup shredded cheese (whichever you like)
1/4 cup milk
salt and pepper to taste

Directions:

1. Preheat oven to 350°
2. Whip eggs, milk, salt, pepper and cheese together.
3. Wrap bacon inside muffin tin cups, fill with egg mixture about 3/4 full.
4. Bake for 30-35 minutes.

We enjoyed these babies for dinner with some tasty buttered Texas Toast!