Bacon, Egg and Toast Cups

This was so simple and cute! I have been in love with Annie's Eats lately! I could browse her blog all day. Several of the recipes I'm doing this week I found on her site! She cooks the things that I love. And she loves to bake cupcakes. What more could you want? You should definitely play around her site if you haven't done so already. This recipe was yummy. It took a little more maneuvering that I expected to get the bacon and the bread tucked into the muffin cups but its worth the extra couple of minutes. I ate 2 and really could have had 3. If you have more than 2 adults to feed I would recommend making more. You could just make as many as you need. The recipe is easy to adjust up or down. I think it would be great served with some grilled asparagus to round it out. I didn't think that far ahead tonight. Ella had her first ballet class this evening. She was so stinkin' cute! It brought back so many memories of my dancing days. I told her that we would have to pull my ballet shoes out of the attic so we could "twirl" together. She loved that idea. But she's in bed and the ballet shoes are still in the attic. There's always tomorrow, right?!



6 slices of bacon (I used turkey bacon)
6 slices of bread
1/4 cup shredded cheese
6 eggs
salt and pepper

Preheat the oven to 400 degrees. Grease 6 wells of a muffin tin with cooking spray. In a frying pan or the microwave, cook the bacon until partially cooked, but not cooked through. If you're using turkey bacon is fully cooked already. I just put mine in the microwave for about 1 minute to warm up. If using real bacon, drain on a paper towel lined plate.

Cut out rounds of bread using a biscuit cutter or a drinking glass. Mine cut it out just shy of the crust. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the edge of the piece of bread, tucking it between the bread and the muffin tin. Divide the shredded cheese among the center 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 yolk. Save your egg whites for breakfast the next day...that's what I'm doing! Once all of the bread pieces have been topped with eggs season each one with salt and pepper. Bake until eggs are cooked through to your liking (about 6-10 minutes) and the bacon is crispy. Serve immediately.




Enjoy!



(adapted from Annie's Eats)