Monday, September 13, 2010

Breakfast in a Cupcake Pan?

I found this in everyday FOOD, and it was GOOD. I woke up on Saturday and decided I wanted to make something different than the staple bacon, eggs and hashbrowns that I usually make. So, I remembered seeing this in Martha's magazine and decided to give it a try!

Bacon, Egg, and Toast Cups

3 tablespoons (unsalted) butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
salt and pepper to taste


1.) Preheat oven to 375. Lightly butter 6 standard muffin cups. (SEE MY NOTE) With a rolling pin, flatten bread slices slightly and, with a 4 1/4" cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

2.) In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay one bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20-25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

-Next time I make this I will use my jumbo muffin pans. I admit I did forget the rolling pin part, but as soon as I cracked the egg into the cup, it ran over all over the counter. MESS.
-I used turkey bacon and they were fabulous
-Magazine suggests substituting sausage scrambles for the bacon or making vegetarian with sauted spinach.

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