Bacon & Egg in Toast Cups

Photo by Lisa P.

PREP TIME

15

minutes

TOTAL TIME

10

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

10

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • 6

    slices of bread

  • 6

    slices of bacon

  • 6

    eggs

  • 1/2

    cup of shredded cheese

  • salt & pepper

Directions

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.

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