If you live on another planet, then it might be news to you that the Los Angeles Kings won the Stanley Cup last night for the first time in the history of the franchise.
LOS ANGELES — They were the five minutes that changed 45 years. Five minutes responsible for finally releasing and unleashing 41/2 decades of franchise frustration. The five minutes that helped lift the Kings to their first Stanley Cup as they defeated the New Jersey Devils, 6-1, on Monday night in Game 6, winning the best-of-seven series, four games to two… Read more here.
For those of you who were up late partying and might need a hangover cure right about now. Here is our recipe for:
Savory Breakfast Stanley Cup-cakes
What You’ll Need:
- 16 slices bacon
- 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
- 8 eggs
- Salt and pepper
Ready, Set, Cook!:
1. Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
2. Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.
3. Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.
Story from LA Times, recipe inspired by Pillsbury