This morning for breakfast I wanted to make another fun recipe, this time we made Bacon, Egg, and Toast cups. Of course, something I found on Pinterest. It actually linked back to a Martha Stewart recipe. It seemed fairly easy and fun and best of all I had all the ingredients!
- muffin pan
I did not have a round cookie cutter nor a rolling pin. Instead I just used a large cup to flatten the bread and the mouth of the cup as the cookie cutter. For the record, I don’t believe this step is necessary. It didn’t seem to expand the bread by much. I think Martha might have some really thick bread.
Before you put the bread in the pan, make sure you lightly butter the pan. I also buttered the bread’s top side (which would end up being the inside of the toast cup). Unlike the recipe, I put the circle bread cutout directly into the muffin pan instead of cutting it in half. It was fairly easy to form the bread to the shape of the cup without breaking the bread.
Something I would like to point out: it will help if you make sure your bread cup is taller than the actual muffin pan. This will make a difference when it’s baking in the oven since the egg will expand while cooking. My bread cups were not tall enough, since one almost spilled over while baking.
Once you’ve formed the bread, warm up your oven to 375 degrees. While the oven is warming you can begin to pan fry your bacon. She suggests to pan fry the bacon until its almost crispy since it will cook for longer in the oven. Then add the bacon hanging over the edges of the cup, and crack the egg into the cup. Add a little cracked pepper for taste.
Bake for 20 to 25 minutes or until the egg whites have set. Once out of the oven, it’s easiest to use a small knife to pull away the edges and slip the cup out of the pan.
It actually was pretty easy to make and was an interesting twist to the traditional breakfast of eggs with toast and bacon. Enjoy!!
And the link to the Martha Stewart website –