Bacon, Egg, & Toast Cups

These cute little guys caught my eye right away. What is better than bacon, egg, and toast in the morning? And these are so easy to make in large batches. The assembly took a little bit to get used to, but they were so worth it! You can adjust the baking time to get the yolk more or less runny, depending on your taste. These would be great for a brunch or entertaining, but they're equally nice for a fun Saturday morning surprise for the family!

Bacon, Egg, & Toast Cups

6 slices of bacon
6 slices of bread
Shredded cheese
6 eggs
Salt and pepper

Preheat the oven to 400° F.

Grease 6 wells of a muffin pan with butter.

In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate.

Cut out rounds of bread ~3"-3.5". 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.

One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks.

Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.