Bacon, Egg and Toast Cups
From luisascatering 10 years ago
- 35 min to make
- Serves 6
Jazz up a classic American breakfast from boring to impressive in a few simple steps!
Ingredients
- 3 tablespoons garlic butter, melted shopping list
- 8 slices white or whole-wheat soft sandwich bread shopping list
- 6 slices uncured bacon, cut in half, baked and drained on paper towels shopping list
- 6 large free range eggs shopping list
- coarse salt and fresh ground black pepper shopping list
How to make it
- Preheat oven to 375 degrees. Lightly butter 6 texas sized muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds (or trim crust and leave as squares). Press into each muffin cup, making sure bread comes up to edge of cup. Brush bread with remaining garlic butter.
- Lay 2 bacon slice in each bread cup, criss crossing, 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.
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