Bacon and Egg Cups
By barbell
A complete breakfast in one clever little package. Adapted with permission from The Good Housekeeping Cookbook.
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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)
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.