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Bacon and Egg Toast Cups

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“A very nice and easy variation on shirred (or baked) eggs.”
READY IN:
40mins
SERVES:
6
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons butter, melted
  • 8 slices white bread (or use whole wheat)
  • 6 slices bacon
  • 6 large eggs
  • kosher salt & freshly ground black pepper

Directions

  1. Preheat oven to 375 degrees F; butter standard sized muffin tin.
  2. Use a rolling pin to roll bread flat; cut rounds with a 4 1/2 inch cookie cutter.
  3. Cut each round in half and press into muffin tin; use leftovers to patch up any holes.
  4. Brush with butter and set aside.
  5. Cook bacon in the oven until almost crisp, about 4 minutes.
  6. Lay a slice of bacon in each cup, break an egg into cup; season with salt and pepper.
  7. Bake until whites are set, 20-25 minutes.
  8. Run knife around outside to loosen bread and serve.

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