Bacon and Egg Toast Cups

This weekend, I made bunches of “delicious-yumminess” as Jon and I both described it. This is the first of a few recipes that I shall share with you. One evening, I made breakfast for dinner…Jon’s favorite meal of the day at his favorite time of the day for it. Why? Because he doesn’t have to get up early for it. I can respect that and definitely sympathize (especially seeing how much I didn’t want to get up yesterday morning for work). Anyway…onto the recipe!

I have stumbled across an incredible find called Pinterest (more on that later) where I found this lovely delight. The picture that someone pinned caught my eye and I just had to see what it was about. Here’s what the finished product looked like on my plate the other evening:

Look good? Well, keep reading to see how to make these.

What you’ll need:

  • 6 slices of bread
  • 6 slices of bacon
  • 6 eggs
  • 1/2 cup of shredded cheese
  • Salt and pepper to taste

Here’s what you do:

First, preheat the oven to 400 degrees and spray the muffin pan with a non-stick spray. Next, take your bread and cut it in a circle. For this, you may need to get creative. The recipe said to use a cookie cutter that would yield a circle that was approximately 3 inches…but I have *zero* cookie cutters in my house. So, what I did was take a leftover can and, after cleaning it thoroughly, pressed it firmly onto a slice to make a nice indentation and then peel away the excess of the slice. Easy enough, right? Totally. Alright, take those slices, press them into the muffin tins and set aside. Next, cook your bacon for about 4 minutes, such that it’s still pliable (don’t worry, we’ll cook it some more) and remove from the skillet. Shape the bacon strips around the “toast cups” (as the recipe calls it). This did take a little work for me, but I got it to work. Just be patient with it. Next, put some shredded cheese into the center of each of the cups (choose your favorite – cheddar, mozzarella – it doesn’t matter). Place this mixture in the oven, allowing the bacon to crisp up a bit more. Remove after 5 minutes.

At this point, here’s what the recipe says: Crack your egg and separate out most of the egg white. Drop eggs into cups, sprinkle with salt and pepper to taste. Place back in oven and cook until white begins to set, about another 8-10 minutes. The yolk should be creamy.

And at this point, here’s what I did: Take the egg, scramble it, adding in some salt and pepper to taste and pour into the cup. Place back into the oven and cook for another 10-12 minutes. (We aren’t huge “runny egg” people and this would help eliminate that. From all of the comments that I read from other people on this recipe, what was originally written on the recipe would generally result in rather runny eggs. If you like that, go for it! If you don’t, what I did resulted in non-runny eggs.)

Once you take the finished product out of the oven, let it cool for a minute and then it’s easy to pop out with a spatula or spoon. Enjoy!