Bacon, Egg & Toast Cups

I was up at 7:00 am this morning, and I could not wait to make these. They are the cutest little bite of bacon and eggs I have ever eaten.

I use to make something similar when my children were small called "Egg In A Hole", but these out shine them.

My grandson, Caleb is a big fan of eggs and bacon, I can't wait to make some for him. These would be great to serve at a brunch or a weekend family reunion, the possibilities are endless.

My daughter and her family always have a birthday breakfast for each of their family members, wouldn't these be great!


Bacon, Egg & Toast Cups
Recipe Adapted from Annie's Eats

6 slices of bacon
6 slices of bread
6 tablespoons shredded cheese
6 eggs

Salt and pepperPreheat the oven to 400° F. In a regular size muffin pan lightly grease 6 cups with butter. In a large skillet fry bacon for 3-5 minutes or just before it becomes crispy. Drain on a paper towel and set aside to cool. Using a 3 inch cutter, cut the center of the bread out. Place a piece of bacon around the edge of a muffin cup. Arrange bread rounds in the center of the greased muffin cups with the bacon around the edge. Sprinkle a tablespoon of cheese in the center of each piece of bread. Hold one egg with the pointed end down, crack the egg slightly at the top and remove the top of the egg shell and let the excess white run down in a cup; pour the remainder of the egg white and the yoke on the cheese being careful not to break the yoke. Continue with the five remaining eggs.

Place in the oven and bake for 8-10 minutes or until eggs reach the desired doneness. Loosen around the edge of the cup with a knife to help remove the bacon and bread from the side and lift the egg cup out. Serve warm with salt and pepper. Serves 4-6.