Monday, February 20, 2012

'Tis the Season for Breakfast - Bacon, Egg and Toast Cups

Probably should have made these for breakfast yesterday morning instead of the strawberry muffins.  I forget that we live at a “high altitude” and so my muffins, while tasty, fell extremely flat and fell all apart.  So.... in other words, I had to come up with something else for today.  Enter Martha Stewart.  Don’t these just look delicious?!  We may just have to try them next Sunday.

Bacon, Egg and Toast Cups
3 tablespoons unsalted butter, melted
8 slices white or whole wheat bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper
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.

*Thoughts after making this recipe:  The recipe says to leave the bacon slightly undercooked as it will continue to cook in the oven.  I did not find the bacon got crispy so it was a bit chewy which we do not care for in bacon.  Also the bacon was super long and stuck way up in the cups, I cut mine in half to make them not so awkward.

Recipe from

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