Bacon, Egg, and Toast Cups
Another recipe I found on Pinterest that I just can't wait to try. Looks good.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- salt to taste
- pepper to taste
- 6 large eggs
- 3 tbsp unsalted butter melted
- 8 slices bread white or whole-wheat sandwich
- 6 slices bacon
- Carbohydrate 20.8402743829881 g
- Cholesterol 1111.65445570736 mg
- Fat 52.0177159027472 g
- Fiber 1.03008335113525 g
- Protein 38.1312829256648 g
- Saturated Fat 20.6551350888791 g
- Serving Size 1 1 Serving (332g)
- Sodium 803.099886881152 mg
- Sugar 19.8101910318528 g
- Trans Fat 6.65083161010725 g
- Calories 704 calories
Preheat oven to 375 degrees. Lightly butter 6-cupcake pan. 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 cupcake cups, 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, 20-25 minutes. Run a small knife around cups to loosen toasts. Serve Immediately.
