Post by Debbie on Jun 16, 2012 23:11:34 GMT -5
6 slices of bread
6 slices of bacon
6 eggs
1/2 cup of shredded cheese
salt & pepper
Preheat oven to 400 degrees.
Spray muffin pan with butter non-stick spray.
Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter.
Take bread circles and press them into the muffin pan, set aside.
Heat a large skillet on medium-high.
Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
Shape bacon strips into the toast cups, fill with 1 tablespoon of shredded cheese.
Place in the oven for 5 minutes, allowing the bacon to toast just a little more.
Remove from oven.
Crack your egg and separate out most of the egg white.
Drop eggs into the cups, sprinkle with salt & pepper to taste.
Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.
The yolk should be creamy.
Remove from oven when done and pop out using a spoon, serve warm.
6 slices of bacon
6 eggs
1/2 cup of shredded cheese
salt & pepper
Preheat oven to 400 degrees.
Spray muffin pan with butter non-stick spray.
Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter.
Take bread circles and press them into the muffin pan, set aside.
Heat a large skillet on medium-high.
Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
Shape bacon strips into the toast cups, fill with 1 tablespoon of shredded cheese.
Place in the oven for 5 minutes, allowing the bacon to toast just a little more.
Remove from oven.
Crack your egg and separate out most of the egg white.
Drop eggs into the cups, sprinkle with salt & pepper to taste.
Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.
The yolk should be creamy.
Remove from oven when done and pop out using a spoon, serve warm.