Wednesday, May 16, 2012
Bacon, Egg and Toast Cup
6 slices of bacon, uncooked
6 slices of bread
1/2 cup shredded Colby Jack cheese
Salt and pepper
2 tbsp melted butter
Preheat oven to 400° F. Spray large muffin pan with cooking spray or you can line each cup with parchment paper
In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. With a cookie cutter or a glass turned upside down cut round circles into each piece of bread. Butter each side of the bread rounds and then press into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. Top with a little salt and pepper.
Bake until eggs are cooked through and bacon is crispy, about 15 minutes. Run a knife around the edge of each muffin well and pop the egg cups out. .