I don’t really like toast and only recently have I become a fan of bacon. So it might be surprising that I really wanted to make these egg, bacon, and toast cups. But it shouldn’t be a surprise if you understand my love for all things mini and my love for all things cute. These fell into both the mini and the cute categories so I insisted we have these one Saturday morning for brunch.
(Original recipe found here. Revamped by me.)
This is what you need:
- 3 tablespoons butter, melted
- 8 slices whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- Course salt and ground pepper
This is how you make it:
- Preheat oven to 375 degrees.
- Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, using a large cookie cutter (or a large-mouth wine glass works fine), 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 the 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 (roughly 4 minutes), flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack and eggs over each. Season with salt and pepper.
- Bake until egg whites are just set, 20 to 25 minutes. (I kept them in for 25 minutes, but should’ve taken them out at 20. They were just slightly dry.) Run a small knife around cups to loosen toasts. Serve immediately.
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