Wednesday, April 10, 2013

Breakfast Cups

This is one of my all time favorite breakfast recipes! These cups are just as adorable as they are delicious. Such a cute spin on the classic American bacon, egg, and toast breakfast. Quick and easy!
8 slices Whole Wheat Sandwich Bread
6 eggs
6 Slices of Bacon
Unsalted Butter at Room Temperature
Salt and Pepper

Preheat your oven to 375 degrees. Flatten the bread slices with your hand and then lightly butter each piece. Cut all 8 slices into 4 1/4 inch circles with either a cookie cutter or knife. Cut each round circle in half. Press two halves into each muffin cup so that the bread is reaching slightly higher than the edge of tin. Use the excess bread to to fill any gaps in the cups. 
In a pan, cook 6 pieces of bacon until just crisp. Lay one bacon slice across each bread cup and then crack an egg into each cup. Sprinkle salt and pepper on top then stick in the oven for about 20 minutes or until the egg whites are just set. Serve while hot.