4 slices bacon
4 eggs
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/4 cup water
1/4 cup coffee granules
1 teaspoon vanilla extract
4 egg whites
1/2 cup white sugar
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Line two 9x13 inch baking pans with foil.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Place eggs in a medium saucepan. Cook over medium-high heat until bubbles start to form in them, then stir in 1 1/2 cups of cooked bacon. Cook 4 minutes; repeat with remaining eggs and bacon. Pour the prepared batter into prepared pans.
Bake 10 to 12 minutes, or until a toothpick inserted comes out clean. Immediately turn the loaves over and cool. Time is important to let time cool, so flip the pans over every 15 minutes to let the cooled cakes set up before attempting to remove them from pans.
Beat cream cheese and 1/2 cup sugar with a wooden spoon until light and fluffy. Add the water until the mixture thickens, and your taste. When all the sugar and cream cheese have been incorporated, cook for an additional 2 minutes. Pour the mixture into the lined baking pans, and return all to the oven to preheate for 30 to 40 minutes, until a knife inserted comes out flat. Cool, cut into squares and serve warm.