These were perfect for breakfast Saturday morning! We were headed out to Tour de Fat so I needed something that was simple. It’s your classic bacon, egg, cheese, and toast combo but in a cute little cup:-)
Breakfast Cups
3 slices of bacon
3 slices of bread
Shredded cheese
3 eggs
Salt and pepper
Garlic powder
*you can portion this to any size you’d like- just adjust bacon, bread, and eggs accordingly!
Preheat the oven to 400° F. Spray 3 muffin wells. Cook bacon about 3-5 minutes, until partially cooked. Drain. Cut out rounds of bread (I used large biscuit cutter, but a glass would work too) Press the bread into the muffin pan. Curl a piece of bacon around the edge of the pan, tucking it between the bread & the pan if necessary to stand. Sprinkle a small amount of shredded cheese & a quick sprinkle of garlic powder in the center of each piece of bread. 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. Repeat with each and bake for 6-10 minutes depending on how you like your eggs. Season with Salt & Pepper. Enjoy!
Adapted from The Noshery
Heart of the Home 