Bacon, Egg, & Toast Cups. Review: What a genius idea for a cute and easy breakfast! I love everything about this little recipe. The only thing I would suggest is to use an olive oil cooking spray on your muffin tin instead of butter. I found that my "cups" still stuck to the pan even with a generous amount of butter. 5 out of 5 stars. J.M.
Bacon, egg and toast cups - who's coming over my house to try these?
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Bacon, Egg & Toast Cups - adorable little breakfast bites.
Bacon Egg Muffin
My mom made these for me and my sister a little while ago. So yummy! #breakfast #food #recipe
If you don’t like a runny yolk, simply bake your eggs longer until they are cooked to your preferred doneness. Bacon, Egg and Toast Cups INGREDIENTS 6 slices of bacon 6 slices of bread Shredded cheese 6 eggs Salt and pepper DIRECTIONS Preheat the oven to 400° F. Grease 6 wells of a muffin pan with butter. In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread (I used a 3.5-inch round cookie cutter, but a drinking glass would be fine.) Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese in the center of each piece of bread. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks. Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.
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