Bacon, Egg and Toast Cups

The Finished Product

Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.
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Prep Time 15 minutes
Total Time 35 minutes
Yield Makes 6
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 Ingredients

3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
1/4 cup shredded cheddar cheese (optional)
Coarse salt and ground pepper

Directions

1.
Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.0

Bread, then Cheese, then Bacon, then Egg

2.
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.)
Sprinkle some grated cheese in the bottom of each cup
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 loosen toasts. Serve immediately.

Serve Immediately

Cook’s Note

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Recipe adapted from Martha Stewart.

Also adapted from Steamy Kitchen: http://steamykitchen.com/16983-bacon-egg-and-toast-cups.html

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