I had a pretty unique idea for this Daring Cooks challenge right from the get-go, and of course, never found the time to execute it. Had I remembered that a contest was involved this month (see details at the end of this post), maybe I would have been sure to make the time!
Instead, in true Melissa fashion, I waited until the last minute and made this quick (and delicious!) breakfast for us…yesterday! Hey, nobody’s perfect.
The first time I saw these was over a year ago – my sister made them for us while hosting brunch. I’ve made them a few times since then…they never fail to satisfy and impress. You could change it up a bit by using scrambled eggs, or a different kind of cheese or bread. I used what I had on hand. I’ve also made a low carb version by skipping the bread and using canadian bacon as the cup.
Bacon, Egg & Bread Cups
12 strips of bacon
12 slices of whole wheat bread
shredded cheddar cheese
salt and pepper to taste
Preheat oven to 400 degrees. Prepare a muffin pan by spraying with non-stick butter spray. Cook bacon in a skillet until partially cooked. Place on paper towel lined plate and blot off all excess oil.
Use a standard size glass to cut a circle out of each slice of bread. Press each piece into muffin pan. “Line” each tin with bacon around the sides, forming a circle on top of the bread. Fill each tin with a spoonful of cheese.
Crack each egg and after discarding about half of the egg white, drop into tin. Repeat with the rest of the eggs. Add salt and pepper and cook for approximately 8-10 minutes (or as long as it takes to cook eggs to your liking).
Remove each cup gently with a spoon. Serve immediately.
Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!
Linked to: Melt in Your Mouth Monday
Egg Recipes Link Up