Bacon Egg and Toast Cups

I love breakfast. Before we had kids my husband and I would go out for breakfast every weekend. We would sit and read the paper or a magazine, drink coffee, and savor all those wonderful breakfast smells coming out of the restaurant’s kitchen. Flash forward five years and you’ll see a morning scene so hectic you’d run screaming from our presence. I dream of the days when we can take our kids to restaurants and not feel like we need to leave a 50% tip. Until that day I am on a constant mission for breakfast dishes I can make at home with the limited amount of focus my kids will allow.

When I saw a photo of these bacon egg and toast cups I immediately wanted to try them, but I figured the effort involved was more than I could spare. Then I saw them again, and again. It seems every food blogger on the planet has a post about these little guys. So I figured I needed to jump on the bandwagon too and decided to give it a try. Surprise! These are so EASY. Almost unbelievably easy. As I was about to put them into the oven I stopped myself and said “That’s it?” And it was. They’re not only cute, but really tasty. And best of all – portable. So when your daughter begs you to come outside and watch her poke something with a stick you can just grab it and go.

Bacon Egg and Toast Cups

serves 4, two cups each

8 slices bacon

8 slices white bread

1 cup cheddar cheese, grated

8 eggs

salt and pepper

Preheat oven to 375 degrees.

Cook bacon slices. Remove from heat while it’s still soft, but mostly done. Place cooked bacon on paper towel to drain fat.

Spray a muffin pan with cooking spray.

Press the rim of a drinking glass into the center of each slice of bread to cut circles. Place circles in the cups of the muffin pan. You may need to press them a little to get them to fit. It’s okay if they come up the sides a little.

Curl the bacon around each slice of bread, wedging it between the bread and the muffin pan to secure. (This is why you need the bacon to remain somewhat soft.)

Sprinkle the cheese evenly between all eight cups.

Crack an egg and place it into each cup. You may find that you need to discard a little bit of the egg white to keep it from running over the edge, depending on the size of your eggs.

Bake for 15 minutes, or until the eggs are set to your preference. Sprinkle with salt and pepper to taste.

adapted from Annie’s Eats