Bacon, Egg and Toast Cups

posted in: Appetizer, Breakfast | 0

Oh, how I LOVE these little cuties!  What an ingenious idea – bacon, eggs and toast all wrapped up in a cute little muffin-sized package.

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Bacon, Egg and Toast Cups

Course Appetizer, Breakfast
Cuisine American
Keyword bacon, toast, veggies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 6 slices of bacon
  • 6 slices of bread
  • Shredded cheese
  • 6 eggs
  • Salt and pepper

Instructions

  • Preheat the oven to 400° F.
  • Grease 6 wells of a muffin pan with butter.
  • In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy.
  • Transfer to a paper towel-lined plate.
  • Cut out rounds of bread (I used a 3.5-inch round cookie cutter, but a drinking glass would be fine.)
  • Press the bread rounds into the greased muffin wells.
  • Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position.
  • Sprinkle a small amount of shredded cheese in the center of each piece of bread.
  • One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks.
  • Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out.
  • Season with salt and pepper to taste and serve immediately.