Preheat oven to 375 degrees. Lightly butter 6 standard muffin
cups. With a rolling pin, flatten bread slices slightly and, with a 4
1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half,
then press 2 halves into each muffin cup, overlapping slightly
and making sure bread comes up to edge of cup. Use extra
bread to patch any gaps. Brush bread with remaining butter.
In a large skillet, cook bacon over medium, until almost crisp, 4
minutes, flipping once. (It will continue to cook in the oven.) Lay
1 bacon slice in each bread cup and crack an egg over each.
Season with salt and pepper. Bake until egg whites are just set,
20 to 25 minutes. Run a small knife around cups to loosen
toasts. Serve immediately.
notes-
Standard muffin pans come in 6- or 12-cup size; if baking 6
items in a 12-cup pan, leave empty space in between. Nonstick
pans are nice but not essential. Beware of very thin pans, which
often lead to burning. Place pans on a baking sheet to make
them easier to get in and out of the oven.
Originally Submitted
4/25/2011
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