Bacon and Egg Cups

By barbell

A complete breakfast in one clever little package. Adapted with permission from The Good Housekeeping Cookbook.

Ingredients

• 12 slice(s) (extra-thin) whole wheat bread, crusts removed
• 12 large eggs
• 3/4 cup(s) shredded Cheddar cheese
• 4 slice(s) precooked bacon, crumbled
• Salt and freshly ground pepper
• Chopped chives, for garnish (optional)

Details

Servings 6
Adapted from delish.com

Preparation

Step 1

Preheat oven to 375 degrees F and lightly mist a 12-cup muffin pan with cooking spray. Press each slice of bread into the bottom of a muffin cup. Bake for 5 minutes, or until bread cups are just lightly toasted

Carefully crack an egg into each bread cup without breaking the yolk. Top each egg with about 1 Tbsp. shredded Cheddar cheese, a portion of crumbled bacon, and salt and pepper to taste. Bake about 12 to 15 minutes, or until egg whites are set.

Carefully transfer egg cups from muffin tin to a serving plate. Garnish with chopped chives, if you like, and serve with fresh fruit.