You know how some people roll out of bed before their alarm goes off in the morning and don’t even need a cup of coffee to wake up? Well, I am not one of those people. I’m currently in the habit of hitting snooze at least five times in the morning. By default, breakfast is not a priority during the work week.
But, on the weekends, breakfast at 11:00 a.m. is perfectly acceptable. Typically, on the weekends, we make eggs, bacon, toast, and throw some fruit in for good measure. Bacon, Egg, and Toast Cups are a creative way to get your bacon, eggs, and toast all at the same time. If you need to make breakfast for a crowd, these are perfect since all of the eggs are done cooking at the same time.
And, until I figure out a way to get out of bed the very first time my alarm goes off in the morning, I’ll stick with eggs on the weekend…
6 slices of bacon
6 slices of bread
Salt and pepper
Preheat the oven to 400° F. Grease 6 wells of a muffin pan with butter. Cut out rounds of bread (I used a drinking glass) and press rounds into the greased muffin wells. Set aside.
Cook bacon in a frying pan for about 4 minutes. Bacon should be partially cooked, but not crispy. Bacon will continue cooking in the oven. Place one piece of bacon in each muffin well, wrapping the bacon around the well, position between the bread and the muffin pan to keep it in place.
Sprinkle a small amount of cheese on each piece of bread. Crack an egg, removing half the egg white. Drop the remaining egg white and yolk in the center of bread, being careful not to break the yolk. Repeat with remaining eggs.
Bake until eggs are cooked through and bacon is crispy. Baking time will vary (about 6-12 minutes) depending on how you like your eggs cooked. Run a knife around the edge of each muffin well and remove egg cups. Season with salt and pepper. Enjoy!
Source: Annie’s Eats