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EGGS BENEDICT WITH MELTED BRIE AND ASPARAGUS

Caprese Eggs Benedict by The Curvy Carrot

Bacon & Eggs Bacon & Eggs in Toast Cups (6 cups) ■ 6 slices of bread ■ 6 slices of bacon ■ 6 eggs ■ 1/2 cup of shredded cheese ■ salt & pepper 1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray. 2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D) 3. Take bread circles 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. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven. 6. Crack your egg and separate out most of the egg white. 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 8 – 10 minutes. The yolk should be creamy. 7. Remove from oven when done and pop out using a spoon, serve warm. Enjoy! in Toast Cups