A Two Bite Breakfast: Bacon & Eggs in Toast Cups

By sltaylor

Ingredients

• 6 slices of bread
• 6 slices of bacon
• 6 eggs
• 1/2 cup of shredded cheese
• salt & pepper

Details

Servings 6
Adapted from thenoshery.com

Preparation

Step 1

Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.

Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)

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 with 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 most of the egg white. 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 when done and pop out using a spoon, serve warm.