Is it crazy how quickly a week goes by?! Judging by my past Sunday posts you can pretty much bet on my recipes containing and one of the following: bacon, cheese, or chocolate.
These little bacon and egg cups make me happy. There are a few too many recipe steps for my liking, but when bacon is involved I’ll do it.
Recipe from: The Girl Who Ate Everything
Bacon and Egg Toast Cups:
6 slices of bacon, uncooked or precooked
6 slices of bread
1/2 cup shredded cheddar cheese
Salt and pepper
Preheat the oven to 400° F. Spray large muffin pan with cooking spray. \
In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step). Transfer to a paper towel-lined plate. Cut out circles (about 3 1/2 inches) in each piece of bread using a cookie cutter or a drinking glass turned upside down.
Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. This can be a little tricky until you get the hang of it. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. You may not want to use all of the egg white. If you do you may need to adjust the cooking time to a little longer.
Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes for me) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.