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Thursday, September 23, 2010

Breakfast Cups

I don't know whose idea this was...but it was genius.  This is such an easy way to combine the great breakfast classics of bacon, eggs, and toast!  I thought they sounded tricky....but they are so easy!  My first try they turned out great and there isn't any trick to them.  Kade loved them too- he said it's kind of like an Egg McMMuffin, but not gross and greasy.  Plus they look so spiffy :)  

I found the recipe for them on this great website Annie's Eats that I'm currently spending way too much time looking at.

6 slices of bacon
6 slices of bread
shredded cheese
6 eggs
salt & pepper

Preheat the oven to 400° F.  Grease 6 wells of a muffin pan with butter.  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.)  Press the bread rounds into the greased muffin wells.  Curl a piece 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.  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 yolks.  Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy.  Run a knife around the edge of each muffin well and pop the egg cups out.  Season with salt and pepper to taste and serve immediately.  

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