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Instructions |
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Preheat your oven to 400 degrees F.
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Heat a skillet on medium-high heat, cook the bacon and only allow
it to cook for about 4-5 minutes. You are looking for flexible but
not raw. While the bacon is cooking, cut two circles out of each
slice of bread. I used a circle cookie cutter to make it easier.
Now take that extra bread and either save it for french toast
casserole.
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Spray a muffin tin with cooking spray. Next, lay a circle of bread
into the bottom of each muffin cup. Wrap the bacon around the
edge of each muffin cup. (I did this part backwards – we did the
cheese before the bacon – it made absolutely no difference)
Sprinkle cheese on top of the bread slices.
Now carefully, crack an egg into each cup. Megan suggested
cracking the egg carefully into a bowl first and then sliding it into
the muffin cup. I just did it right into the pan.
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Bake them for 10-15 minutes or until the whites have set and the
yolk is cooked to your liking (less for a runny yolk, more for a
cooked yolk)
Serve with pancakes and fresh fruit – well, we did. And by the way,
you cannot eat just one. I don’t care what anyone says, you can’t.
It’s impossible.
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Originally Submitted
3/3/2015
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