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
- 4 slices of bacon
- 4 slices of bread
- 1/2 cup shredded cheese I prefer cheddar
- 4 eggs
- 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.