Breakfast
Eggs in a Cup

Preheat oven to 400 degrees.

Ingredients:

• 4 slices of bacon
• 4 slices of bread
• 1/2 cup shredded cheese (I prefer cheddar)
• 4 eggs
• Salt and pepper, to taste

Directions:

1. Grease 4 wells of a muffin pan with nonstick cooking spray.
2.  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 with a round cookie cutter or drinking glass. Place bacon in “X” shape over the bread. Flip the bread and bacon, so bacon is on bottom of backing cup and . press bacon and bread rounds into the greased muffin wells. Sprinkle a small amount of shredded cheese on top 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.
3.  Bake until eggs are cooked through to your liking (about 10-12 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.

Variations:

• You can add the bacon on top of the bread instead of on the side
• Instead of making cheese on top of bread, sprinkle cheese on top of eggs.

*Recipe compiled by iMOM Staff.

RECENT RECIPES