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Prep Time: 15 min
Cook Time: 25 min
Number of Servings: 6
Brief Description
Bacon, Egg, and Toast Cups
Number of Servings:
Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.Ingredients:
Directions:
1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cut, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps [and bottom of muffin cup]. Brush bread with remaining butter.
2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup 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.
See video at:
http://www.marthastewart.com/330179/bacon-egg-and-toast-cups
Brief Description
Bacon, Egg, and Toast Cups
Main Ingredient:
Egg and Bacon
Category: Breakfast
Cuisine: American
Prep Time: 15 min
Cook Time: 25 min
Notes
Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven [and keep bacon from dripping on bottom!].
Source
Everyday Food, September 2010 http://www.marthastewart.com/330179/bacon-egg-and-toast-cups
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