Tuesday, January 29, 2013

Bacon, Egg and Toast Cup


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Bacon, Egg and Toast Cup
source: The Girl Who Ate Everything

6 slices of bacon, uncooked
6 slices of bread
1/2 cup shredded cheddar cheese
6 eggs
Salt and pepper

Preheat the oven to 400° F. Spray large muffin pan with cooking spray. 

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 circles (about 3 1/2 inches) in each piece of bread using a cookie cutter or a drinking glass turned upside down.
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. Crack one egg over each piece of bread being careful not to break the yolks.  Bake for 20-25 minutes or until the eggs are done to your liking.

I have entered this recipe in Gooseberry Patch Recipe Round Up for Savory Easter recipes.  Click here to see the other wonderful entries.