Tuesday, January 11, 2011

Bacon and Egg Toast Cups

I saw this recipe floating around on several different blogs and thought it looked intriguing. My husband and I loved this! It is all the flavors of a classic breakfast combined into a fun and easy to eat cup. This recipe can be tailored according to the number of people and it makes for a nice and lazy weekend breakfast since you don't have to worry about cooking the eggs, toast, and bacon all separately. I was worried that the bacon would overpower the dish and make it too greasy, but since you precook the bacon most of the grease is gone. The bacon both crisps the toast and gives the whole dish a nice flavor.  The one thing I would watch for it making sure that your eggs don't get over cooked. You want the yolks to still have moisture, but not be runny. Mine got a little overcooked and so the eggs were a little chalky. The eggs will be done once the yolks are firm, but still orange, and the whites are cooked.

Bacon and Egg Cups
(from the Girl Who Ate Everything)
6 slices of bacon, uncooked
6 slices of bread ( I like to use wheat)
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. You want to still be able to mold into the muffin tin.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 of each piece of bread and up the side of the muffin tin, 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. This should fill to the top of the tin. Sprinkle salt and pepper on top the eggs.

Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15-20 min) and bacon is crispy. Run a knife around the edge of each muffin well and take the egg cups out. Season with salt and pepper to taste and serve immediately.

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