Something I have recently discovered: You can make a whole breakfast the size of a silver dollar!
Honestly, this is just one of those silly recipes I kept seeing pop up all over my favorite food blogs, and I figured I’d give it a try. I much prefer a big, messy plate of bacon, eggs, and toast… but these sure are cute, aren’t they?
Though I probably won’t be making these for weekend breakfasts with just my guy, I do plan to pocket this recipe for later. I think these cutie cups in a larger quantity would be great as bites for a brunch, or if you need to feed a crowd of guests some morning-after and don’t want to deal with a hundred dirty dishes. But, really, when is the right time for a hundred dirty dishes?
When you’re feeling like something a bit “different” for breakfast and want to try something new, I do recommend giving these a shot, because let’s face it – Bacon and eggs beats a bowl of cereal any day!
Bacon, Egg and Toast Cups
Yield: Serves 2-4
4 slices of bacon
4 slices of bread
1/2 cup shredded cheese (I prefer cheddar)
Salt and pepper, to taste
Preheat the oven to 400° F. Grease 4 wells of a muffin pan with nonstick 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 rounds of bread with a round cookie cutter or drinking glass. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around 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 on top 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.
Bake until eggs are cooked through to your liking (about 10-12 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.