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.
Originally Submitted
6/30/2011
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