Sunday, April 24, 2011

Monday's Mouthful O'Joy - Bacon and Egg Toast Cups

I have a mouthful of this even as I type. It's so good that I could not even wait to finish eating before I plopped myself in front of the computer to post about it.

Sure it would be easier to slap a piece of bacon and an egg on a piece of toast and be done with it, but they look so much prettier this way. And if you have guests, this will actually be quicker.

I found the recipe at the Noshery but had to modify it to suit my family's taste. You can find the original recipe by clicking on the link. Or you can just click over because it's a pretty yummy site (I love it when a pun comes together).

Bacon & Eggs in Toast Cups (12 cups)
  • 3 slices of bread
  • 6 slices of turkey bacon (regular bacon would be even tastier)
  • 6 eggs
  • about 1 cup of shredded cheese (more or less to taste - I used sharp cheddar)
  • salt & pepper
1. Preheat oven to 400 degrees. Spray muffin pan with non-stick spray.

2. Tear bread slices into fourths.  You can get all fancy and use a round cookie/biscuit cutter, but then you'll have leftover bread pieces.  Your dog will thank you, I am sure.

3. Take bread and press them into the muffin pan, set aside.

4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

5. Cut bacon strips in half and then shape them into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 3 minutes, allowing the bacon to toast just a little more. Remove from oven.  The longer you leave them in the oven on this step, the more you chance black edges on your bacon on the last step.  The original recipe called for 5 minutes.

6. Crack your eggs and stir them up a bit.  They won't look as pretty as the picture above, but my chickadees will only eat their eggs scrambled. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 10 minutes. 

7. Remove from oven when done and pop out using a spoon, serve warm.

Next time I am going to try sausage instead of bacon.  Because I am more of a sausage girl.  The only thing that would make this recipe better (aside from sausage instead of bacon) is if someone else cleaned up the dishes afterward!  Ah, well . . . it's all a work in progress, I suppose.

Counting it all bacon and eggy joy,

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