There was some leftover bacon in our fridge, so I thought I would give these a try. They looked so good in the magazine, and there was a whole section of different things you can make in your muffin tin. The first time making these the eggs over cooked. The yolk was supposed to be runny, and it ended up being more like a hard boiled egg. Yuck! I am not giving this recipe up though, going to try it again, the next time we have bacon in the house or sausage .Print
Bacon, Egg, and Toast Cups
3 Tablespoons of unsalted butter
8 slices of white or whole wheat bread
6 slices of bacon
6 large eggs
coarse salt and ground pepper
1. Preheat oven to 375. Lightly butter 6 muffin cups. With a rolling pin, flatten bread slices slightly and with a 4 ½ in cookie cutter cut 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to the edge of the cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
2. In a large skillet, cook bacon over medium, until almost crisp. 4 minutes. Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set. 20 to 25 minutes. Run a small knife around cups to loose toasts.
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