bacon and egg toast cups
Okay, are you ready for the best breakfast ever? I’ve seen these bacon and egg toast cups on Pinterest for a while now, and finally got around to making them last week… and then made them again a few days later, because they are just that good! They are super flavorful and delicious, and so much more portable and less messy than regular bacon and eggs. They got a definitely stamp of approval from both my kids, and Geoff is asking if we can have them for breakfast pretty much every morning.
It took me a few tries to get the hang of wrapping the bacon around the bread, but once I figured out to press the bread into the cups first and get the shape, it was pretty straightforward and easy to make a bunch. Six servings is perfect for my little family, but it’s really easy to adjust the recipe up or down depending on the number of servings. I’m excited to try some other variations on these, like adding salsa or using turkey bacon. They are so good that we’re definitely going to be making them often!
Bacon and Egg Toast Cups
6 slices bacon
6 slices bread (I used sunflower whole wheat bread and it was delish)
1/4 cup grated cheese
salt and pepper to taste
Preheat the oven to 400. Heat a large skillet over medium high heat and cook the bacon for a few minutes on each side, until slightly crispy but not cooked through. Remove the bacon to a plate lined with paper towels and let cool slightly. Prepare a muffin tin by spraying with cooking spray. Cut the bread into circles using a large round cutter (mine was about 3.5 inches) or a small bowl. Press the circles of bread into the muffin tin to form cups. Wrap a piece of bacon around each bread cup and return them to the muffin tin. Sprinkle some grated cheese into the bottom of each cup. Crack each of the eggs over a bowl, discarding about half of the egg white from each egg (save them for another recipe!), then pour the remaining white and the yolk into the bread cups. Sprinkle with salt and pepper. Bake 15-17 minutes, depending on how runny you like your yolks. (I did 18 minutes because I don’t like mine runny at all.) Enjoy!