Breakfast can be boring. There's not a whole lot of fun in a bowl of cereal if you ask me. I mean, the kids are okay with it, but not me. If I'm having breakfast I want with a little pizazz. These Bacon, Egg, and Toast Cups will make breakfast something to talk about!
Sometimes it's fun to mix it up with something creative and different, don't you think? Muffin tins do the trick for this recipe! Don't you just love muffin tins? They're for more than just muffins! You can cook so many things into cute little muffin shape. You won't believe how easy it is to transform your traditional bacon and eggs into breakfast muffins.
Because this recipe makes 12 muffins, they are the perfect choice for a big family breakfast or a brunch party. Impress your brunch guests (or even your kids!) with these creative little beauties!
If you're looking for more bite-sized brunch recipes, check out this collection compiled with recipes from some of my favorite foodie friends:
My Amazon picks for this recipe:
Yield: 4 servings
Bacon, Egg & Toast Cups
Bacon, Egg and Toast Cups transform a traditional breakfast into bite-sized breakfast muffin. You will love these cute cups for breakfast or brunch!
prep time: cook time: total time: 30 MIN
INGREDIENTS
12 eggs
12 slices bacon
12 pieces bread (I like to use whole wheat)
butter, for greasing
salt and pepper, to taste
INSTRUCTIONS
1. Preheat your oven to 375°. Grease your muffin tin with the butter. (To do this, I cut off a couple of tablespoons of butter from the stick, hold it with a paper towel, and rub it all around the inside of the cups.)
2. Use a rolling pin to flatten your slices of bread, then cut them into large rounds. (I used a circular cookie cutter to do this.) Put one slice of bread into each muffin cup and press it around the edges of the tin so it makes a little cup.
3. In a large skillet, cook the bacon until almost crispy, but still pliable. Drain on a paper towel-lined plate. When cool enough to handle, place one slice of bacon into each cup.
4. Gently crack an egg into each cup and season with salt and pepper.
5. Bake in preheated oven for 20-25 minutes, or just until the eggs whites are set. Use a plastic knife to loosen the cups from the pan and serve immediately.
NOTES
This recipe uses a 12-cup muffin tin. If you are using a smaller tin, scale ingredients accordingly.
Make sure your bread slices come at least to the top of the cups. A little taller than the cups is best to make sure the eggs don't spill out.
Author: . Adapted from a Martha Stewart recipe.
Nutrition data should not be considered a guarantee. Please see our full Nutrition Data Disclosure.
Looks like a great brunch idea!!
ReplyDeleteThis is such a creative breakfast dish! My kids and fam would ADORE this recipe!!
ReplyDeleteGreat adaptation. Always a great little breakfast bite!
ReplyDelete