Wednesday, October 2, 2013

Breakfast in a Cup.

The other day, I was feeling inspired by some Pinterest pictures of breakfast foods and I came across an egg cup picture I thought was so adorable so I decided to attempt making it. What's better than bacon and eggs for breakfast all rolled into a cup sized treat? They turned out very good...both for the tastebuds and the eyes!

  • Unsalted butter
  • Eggs
  • Bacon
  • White or wheat toast
  • Salt and Pepper to taste
  • Cupcake or muffin tin
What to do:
  1. Preheat oven to 375 degrees.
  2. Melt the butter on low heat and lightly butter a cupcake or muffin tin.
  3. With your hands or a rolling pin, flatten the toast.
  4. With a large cup or cookie cutter, cut out circles from the toast (about 4 inches in diameter).
  5. Then cut the circles in half and press the halves into each cupcake pan overlapping slightly (1 circle per well). Fill any holes with leftover pieces of bread.
  6. Brush bread with remaining melted butter.
  7. In a large skillet, cook the bacon until almost crisp. 
  8. Lay 1 bacon slice into each bread cup and crack an egg over each.
  9. Season with salt and pepper.
  10. Bake until egg whites are just set 15-20 minutes. 

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