This is a delicious two bite breakfast that is a perfect combination of all your breakfast favorites…bacon, eggs and toast. I tried this earlier this year during a cold winter visit to Maine and it was so easy and very hearty and filling! You bake these three ingredients together in a muffin pan and voila breakfast is ready! It’s a great breakfast or brunch option in the days leading up to Christmas as the house begins to fill with family arriving home for the holidays!
6 slices of bread (I prefer whole wheat bread but you can use any variety you prefer)
6 slices bacon
salt and pepper
Preheat the oven to 400 degrees. Lightly butter the molds of the muffin pan (or spray with cooking spray).
Using a 2 inch biscuit cutter or top of a glass punch a hole into the middle of the slice of bread. Repeat this 6 times. Using your fingers gently flatten the bread circles and shape into the muffin molds, set aside.
Line a baking sheet with parchment paper and lay the 6 pieces of bacon on it. Roast in the oven for 10 minutes. You want the bacon to be just slightly cooked but still pliable. While the bacon is cooling, bake the toast cups in the oven for 5 minutes, just enough to lightly toast the cups.
Shape the cooled bacon into the toast cups, with the meaty side out. Crack an egg into each cup. You can also sprinkle of bit of shredded cheese on top…I’ve played with cheddar, parmesan and different hard cheeses. Lower the oven temperature to 350 degrees. Bake the egg cups in the oven for 15-20 minutes or until the egg whites have set and the yolks are creamy.
Run a knife around the edges of each cup and carefully pop out of the muffin pan and enjoy!