Tuesday, June 14, 2011

Bacon, Egg, and Toast Cups

I haven't made these myself yet, but Jodie Zorbaugh made them for our worship team and they were SO good! One of the best breakfast dishes I think I've ever had! I can't wait to make them! So thankful my kids will be able to eat them now!!!!

The original recipe came from here

12 slices of bacon
6 slices of bread
Shredded cheese
6 eggs
green onions, chopped (optional)

1. Preheat the oven to 400° F. Grease 6 paper muffin cups for a muffin pan with cooking spray. In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread (I used a 3.5-inch round cookie cutter, but a drinking glass would be fine.)
2. Press the bread rounds into the greased muffin wells. Curl 2 pieces of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese in the center of each piece of bread.
3. One at a time, crack an egg and drop it over a piece of bread, being careful not to break the yolks. Once all the bread pieces have been topped with eggs, sprinkle with green onions and bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy.
4. Run a knife around the edge of each muffin well and pop the egg cups out. Serve immediately.

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