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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 3 tablespoons - Butter, unsalted, melted
  • 8 slices - Sandwich Bread, white or whole-wheat
  • 6 slices - Bacon
  • 6 - Eggs, large
  • - Coarse salt and pepper
  • 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

    Posted By:

    catz

    Posted On:

    December 27, 2012

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