BACON, EGG AND TOAST CUPS

By á-8399

Easy breakfast idea

Ingredients

• 3 tablespoons unsalted butter, melted
• 8 slices white or whole-wheat sandwich bread
• 6 slices bacon- your choice
• 6 large eggs
• Coarse salt and ground pepper
• Shredded cheese of choice- optional

Details

Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

1. Preheat oven to 375 degrees.

2. Lightly butter (spray) 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter (melted or softened?)

3. Cook bacon in oven until nearly down- it will finish cooking later with the egg. Cut bacon slice in half and lay both halves in one bread cup.

4. Crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

*possibly use a little cheese if desired between the bacon and the egg

Cook's Note
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.