Bacon & Eggs in Toast Cups
Yesterday we got probably about 10 inches of white fully snow, which meant that church was canceled this morning and so was Hubby’s softball game. I usually make breakfast on Saturday mornings, but this Saturday I had to go into work for a few hours. But since we had no church to get up early for or a softball game to run to, I decided to make some breakfast this morning.
I recently got this awesome book, William & Sonoma’s: Tools & Techniques. This is a great book to have on your shelf. It has all kinds of info on different gadgets and cooking techniques, it even has a few recipes. While I was flipping through it I came across how to make toast cups. I never heard of it and thought it was a great idea. Then I remembered seeing on Stacey Snacks
how she made little bacon cups with eggs. I had those quail eggs still sitting in the fridge and it was time for me to do something with them. ( They were a pickle to open.)
So I decided to make bacon & eggs in toast cups.
I made 2 cups with quail eggs and I made the other 4 with chicken eggs. I have to admit I like the chicken egg better then the quail, they just came out so much more creamier and yummy. These are great to make if you ever have to make breakfast for a few extra people, since you can make up to 12 at a time.
These little cups turned out great and I drizzled a little maple syrup over mine……Mmmmmmm!
Bacon & Eggs in Toast Cups (6 cups)
1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)
3. Take bread circles and press them into the muffin pan, set aside.
4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
6. 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.
7. Remove from oven when done and pop out using a spoon, serve warm.