Bacon & Egg in Toast Cups
- 6 slices of bread
- 6 slices of bacon
- 6 eggs
- 1/2 cup of shredded cheese
- salt & pepper
Preparation time 15mins
Cooking time 10mins
Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
Flatten out (using a rolling pin) a slice of white bread. Then tear off the crusts or use a large cookie cutter to cut out 3 inch large circles. Take bread circles and press them into the muffin pan, set aside.
Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes. Shape bacon strips into the toast cups, fill each with about 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
Crack your egg and separate out about ½ of the egg white (save these for some other recipe use). Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes. The yolk should be creamy.
Remove from oven as soon as they are set & look done. Carefully pop them out and enjoy hot.