- 6 bacon (slices)
- 6 bread (slices, wheat or white)
- 1/2 c shredded cheese
- 6 eggs
- Salt (Sea) (to taste)
- freshly ground black pepper (to taste)
Preheat the oven to 400° F. Line a large muffin pan with muffin cases.
In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step).
Cut out circles in each piece of bread using a cookie cutter or a drinking glass turned upside down. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread.
Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15-20 minutes) and bacon is crispy. Pop the egg cups out. Season with salt and pepper to taste and serve immediately
SJ Note 24 Feb 2011: Tasty! Definitely a keeper. The different textures throughout were really interesting. Stuck to the muffin pan like crazy; use muffin cases next time. Did actually need salt and pepper, but bounced off the final product; mix into the raw egg before assembling next time. I broke the eggs into a cup (with a spout), mixed them a bit with a fork, and poured from there as needed for my muffin wells. Only needed 3 eggs for my 4 bacakes, as my eggs are rather large.