Saw this in Martha Stewart Everyday Food (Don’t judge me). It was super easy to make and had normal breakfast ingredients that we already had. It made for a nice Sunday breakfast! It was a fancy spin on a normal everyday breakfast or brunch. I may try to make a hollandaise sauce to drizzle over next time and Holli wants to try it with sausage. You can even do different variations in the same muffin tin. There are so many things you can do with this! Try getting this at a Waffle House!
Bacon, Egg, and Toast Cups
Total Cook Time: about 35 minutes
3 Tablespoons Unsalted butter, melted
8 Slices of White or Whole-Wheat Sandwich Bread
6 Slices of Bacon
6 Large Eggs
Corse salt and Ground Pepper
Preheat the oven to 375. Lightly butter six standard muffin cups. With a rolling pin, flatten bread slightly and, with a 4 ¼ - inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly making sure that bread comes up to the edge of the 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 min, flipping once. (It will continue to cook in the oven.) Lay 1 slice of bacon in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20-25 minutes. Run a small knife around cups to loosen toast. Serve immediately.
Try cook crumbled sausage in place of bacon or make a vegetarian dish with sautéed spinach.
