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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Quick, easy and tasty what more could you want. I made mine to a medium soft egg as we like and topped with fresh salsa and sour cream; but think you could scramble also. I'm going to try freezing the extras for a quick micowave breakfast on those morning we're in a hurry. Ingredients:
6 slices bacon |
1 1/2 tablespoons butter, melted |
1 1/2 tablespoons maple syrup |
6 slices bread, crusts removed |
6 eggs |
salt and black pepper |
6 tablespoons heavy cream |
6 tablespoons cheddar cheese, shredded |
Directions:
1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
2. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
3. Preheat an oven to 375 degrees F.
4. Grease muffin cups.
5. Combine the melted butter and maple syrup in a small bowl.
6. Flatten a piece of bread with a rolling pin.
7. Brush the bread with the butter mixture.
8. Line the muffin cup with the flattened bread.
9. Repeat with the remaining bread slices.
10. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
11. Sprinkle crumbled bacon into the bottom of the toast cups.
12. Crack an egg into each cup.
13. Season with salt and pepper to taste.
14. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.
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