I LOVE making (and eating) these. You might think, why not just have bacon, eggs, and toast separately? But no, it’s different when you put them all together like this. First you cut out a little circle of toast, and lay it in the bottom of a muffin tin. Then, you wrap a piece of bacon around the sides to create a little cup. You grate a little cheddar cheese in that little cup, and crack and egg inside, and bake it until the white is set. Then when you’re ready to eat, you just pop them out of the muffin tin, and when you eat them and slice through, it’s the perfect little bite of bacon, egg, and toast with runny yolk spilled over. It’s gooooooood. And really very easy. Here’s how:
Yield: 4 bacon egg toast cups. Easily double, triples, etc.
4 slices bacon (don’t do thick cut bacon)
2 slices of toast
2 tbsp grated cheddar
salt and pepper
Preheat the oven to 400 degrees F.
Lay the bacon onto a cold nonstick skillet, turn the heat to medium, and let it cook for about 8 minutes, then flip and cook for another 5 on the other side. This time may need to be adjusted depending on the thickness of your bacon (either more or less), but let me say this. If you want your bacon to be crispy later on, you need to cook that bacon through as much as you can, but the bacon should still be pliable so you can wrap it around the edge of the muffin tin.
Use a cutter to cut out little circles of toast, just big enough to fill the bottom of your muffin tin.
Place the toast in your muffin pan, then wrap the partially cooked bacon around it. Distribute the grated cheddar cheese among the four cups:
Crack an egg into each cup:
Isn’t it pretty???
Sprinkle the tops with salt and pepper, then bake for about 12 minutes (adjust this time to how done you want your egg to be). This is where 12 minutes got me, a nice set white but running yolk:
Enjoy!!! Let me know how you like the dish =)
Recipe adapted from the girl who ate everything.