B is for Bacon & Egg Cups

I'm a big fan of breakfast food, and I love coming across a new way to enjoy the staples of a good Saturday morning breakfast.  By this, I mean bacon, eggs, and toast.  Naturally.  Throw a little cheese in there and I'd be perfectly fine with that.  In fact, I prefer my scrambled eggs with pepper jack cheese--just the way my man makes them.  Delicious!  

I stumbled across an adorable blog called The Noshery & I love her take on bacon and eggs.  She put the combo in muffin cups!

Bacon & Egg Toast Cups

6 pieces of bread
6 slices of bacon
6 eggs
1/2 c. shredded cheese (I used x-sharp white cheddar)
salt & pepper

Preheat oven to 400 and spray your muffin pan with Pam.  Use a drinking glass or round cookie cutter to make 3" circles with the bread.  Drop the toast discs into the muffin pan.  Cook your bacon in the skillet or in the microwave about 1/2 way, so that it is still pliable and not yet crisp.  Shape the bacon around the edges of the toast cups and then drop a spoonful of shredded cheese in each.  Place the pan in the oven for about 5 minutes.  While this is toasting in the oven, crack your eggs to separate the whites and yolks.  Take the toast cups out of the oven and top each with 1 egg yolk.  Bake again for 8-10 minutes.  The yolk should be hard on the outside to the touch, but creamy inside when you bite into it.

You and your family or your breakfast guests are sure to enjoy these!