Bacon, egg and toast cups

By taniaf

per cup: 225 cal

Ingredients

• 3 tbsp butter, melted
• 8 slices while wheat sliced bread
• 6 slices bacon
• 6 large eggs
• salt and pepper

Preparation

Step 1

Preheat oven to 375. Lightly butter 6 muffin cups. With a rolling pin, flatten bread slices slightly and cut into 8 rounds with a 4.25 inch cutter. Cut each round in half, then press both halves into each muffin cup, , overlapping slightly. Use extra bread to patch up gaps. Brush bread with rest of butter.
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper, bake until egg whites are set, 20-25 minutes. Run a small knife around cups to loosen toasts.