Monday, January 6, 2014

Bacon, Egg, and Toast Cups, revisited

This is a recipe I've made and posted in the past, but I wanted to revisit it. It deserves a much needed revamped picture and is so delicious and easy that it needs to be known. I love these little cups because they have all of your breakfast necessities in one: dairy, protein, and bacon. (All of the important food groups.) Haha. But seriously, they are so delicious you will want to make more than 6 if you plan on sharing. They tend to go fast and are very addicting!

Bacon, Egg and Toast Cups
Adapted from: Annie's Eats, originally The Noshery

6 pieces of bread
6 bacon slices
4-5 eggs (beaten if you like scrambled eggs)
shredded cheese
salt and pepper

Preheat the oven to 400 degrees F. Meanwhile, cook bacon on medium-high heat for about 6-8 minutes on each side to slightly cook (you still want them to be flexible). Place bacon on plate with paper towels to cool. While the bacon is cooling, cut out a 3-inch round out of the bread slices.

Take the bacon pieces and wrap them around the edges of the bread. Then, place the round bread pieces in each of 6 greased muffin cups so that it forms a little bowl. Note: The bread WILL stay in the muffin cups since it's not toasted yet. I was somewhat skeptical of that. Next, pour the egg into it until it almost fills up and sprinkle with cheese on top. Bake for 10-15 minutes, or until the egg is done (will not be liquid anymore).

Sprinkle with salt and pepper, to taste, and serve immediately!

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