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    Bacon, Egg, and Toast Cups

    15 mins to prepare • Makes 6


    6 slices Bacon


    6 Eggs, large

    Baking & Spices

    1 Salt and ground pepper, Coarse

    Bread & Baked Goods

    8 slices Sandwich bread, white or whole-wheat


    3 tbsp Butter, unsalted
    • Veronica Garcia

      Bacon, Egg, and Toast Cups. Heaven for breakfast. Bacon, Egg, and Toast Cups Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese. Everyday Food, September 2010 3.73494 Rated(86)86 Prep Time 15 minutes Total Time 35 minutes Yield Makes 6 Ingredients 3 tablespoons unsalted butter, melted 8 slices white or whole-wheat sandwich bread 6 slices bacon 6 large eggs Coarse salt and ground pepper Directions 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 cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter. 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.

    • Etteb Lindy

      "Bacon, Egg, and Toast Cups" in our Mother's Day Brunch Recipes gallery These egg cups are a fun twist on a bacon, egg, and cheese sandwich. The recipe is versatile: Use crumbled sausage or spinach instead of bacon, and top with a sprinkle of Parmesan or Mom's favorite cheese.

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