Bacon, Egg, and Toast Cups

Ingredients

• 3 tbsp unsalted butter (melted)
• 8 slices white or whole-wheat sandwich bread
• 6 slices bacon
• 6 large eggs
• coarse salt and ground pepper (to taste)

Steps

1. 1

   Preheat the oven to 375°F. Lightly butter 6 standard muffin cups, placing the pan on a baking sheet if desired for easier handling.

2. 2

   Using a rolling pin, flatten the bread slices slightly.

3. 3

   With a 4 1/4-inch cookie cutter, cut the flattened bread into 8 rounds.

4. 4

   Cut each bread round in half.

5. 5

   Press 2 bread halves into each muffin cup, overlapping them slightly and ensuring the bread reaches the edge of the cup. Use extra bread to patch any gaps.

6. 6

   Brush the bread cups with the remaining melted butter.

7. 7

   In a large skillet over medium heat, cook the bacon until almost crisp, about 4 minutes, flipping it once. The bacon will continue cooking in the oven.

8. 8

   Place 1 bacon slice in each bread cup.

9. 9

   Crack 1 egg over each bacon-filled bread cup.

10. 10

    Season the eggs with coarse salt and ground pepper.

11. 11

    Bake until the egg whites are just set, 20 to 25 minutes.

12. 12

    Run a small knife around the edges of the cups to loosen the toast cups.

13. 13

    Serve immediately.

Notes

Standard muffin pans may have 6 or 12 cups; when using a 12-cup pan, leave space between the cups. Nonstick pans are convenient but not essential; avoid very thin pans, which can cause burning. Variations include cooked, crumbled sausage instead of bacon, sautéed spinach for a vegetarian version, or a sprinkle of Parmesan cheese.

Nutrition per serving

• breakfast
• main
• American
• baked
• muffin-pan
• portable
• high-protein