Some weekend mornings I am not up to cooking a big meal but the family expects a breakfast. Last year I turned to a new recipe I found online. It was an instant hit, now seems that at least once a month I am making these. They are great on the run too. :)
Egg & Bacon Toast Cups
- 6 slices sandwich bread
- 6 slices bacon
- 6 large eggs
- 1/2 cup cheddar cheese, shredded
- salt & pepper, to taste
- chives (opt)
- *Preheat oven to 375 degrees F. Lightly grease 6 standard muffin cups. With a large cookie cutter take bread and cut out the centers. Press each bread circle into each cup and up the sides gently. Set aside.
- In a large skillet over medium heat cook bacon until sightly cooked but still bendable. About 4 minutes. Press bacon strips around the inside of the bread. Top with about a tablespoon of cheese in each cup. Crack an egg gently in the center of each. Season with salt & pepper. Bake until whites of eggs are just set, about 20 to 25 minutes. When ready to serve run a knife around the edge to loosen.
Makes 6 cups
Slightly adapted from: Martha Stewart