6 slices of bread
6 slices of bacon
1/2 cup of shredded cheese
salt & pepper
1. Preheat oven to 400 de
grees. Grease Muffin Pan with butter.
2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter.
3. Take bread circles and press them into the muffin pan, set aside.
4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes. The yolk should be creamy.
7. Remove from oven when done and pop out using a knife, serve warm.
- I only made two since hubby was already off at work.
- I prefer thick cut bacon but had a hard time fitting it into the cups. So I made the ultimate foodie sacrifice and reduced the recipe to a 1/2 slice of bacon per cup.
- The thick cut bacon also cooks longer. So if you opt for thick cut, be prepared for it to take an extra few minutes to par-cook.
- I’ve never cared for runny eggs. So I scramble one egg with a little half and half and split it between two cups. So, three eggs and 3 pieces of bacon to make this recipe. I cook for the time listed above but find that they take another 2-4 minutes to set, usually. A quick shake of the pan to see if there’s any jiggle left will tell you if they’re done.
- I also prefer American cheese with eggs and bacon. So I toss 1/4 a slice of American Cheese in per cup and then sometimes a tiny bit of cheddar on top.
- I’ve come to find baking bacon is much easier and more consistent for me (than frying… I would often get distracted for just a minute and come back to burnt scraps waaaaaa!). For fully cooked bacon, I usually preheat to 400, toss in the bacon (on a grill pan so the grease can drip off a little. If you don’t have one, a rack over a cookie sheet would accomplish the same result) check after 20 minutes and then watch for doneness (usually about five more minutes). Sometimes I flip the bacon at 20 minutes so both sides crisp up evenly. But generally it’s unnecessary.
- For this recipe, I’ve found that I cook for 12 minutes then check for doneness (sometimes going up to 17 or 18 minutes till par-cooked depending on thickness). For this recipe, I cook until the bacon is just barely getting that golden brown in spots. But not yet crispy.
- Take your time making the toast cups. A tear in the bottom is just going to let all your cheese run out the bottom.
- I have some of those small metal tart pans (the type where the bottom comes out). I’ve found that this is a great size for cutting out the circles (based on my size muffin pan).
- Every time I make these I think how good they would be with some scallions or chives tossed in or on top. But they’re so good that I can’t bring myself to mess with the recipe!
- Consider a “western omelet” style cup. I would maybe sautee the veggies a little as they may not have enough time to cook down then toss them in when the egg mix goes in the cup.
- And the obvious substitution of sausage, ham, etc in place of the bacon.
- Even other toasts. Maybe a rye bread with corned beef and swiss cheese as a take on a Reuben. Substitute ham and swiss for the bacon and cheddar.
- Just have fun with these. No matter what you do, you’ll leave your guests in awe of your cooking prowess.