Bacon and Egg Toast Cups
- Bacon and Egg Toast Cups
- Recipe
- Ingredients
- Instructions
The classic American breakfast all into one muffin! Just layer the bread, bacon and eggs. They are sure to be a crowd-pleaser!
Okay, real talk, guys.
How stinking cute are these breakfast cups?
I mean, it’s pretty darn cute.
And it has everything we need for a classic American breakfast — whole wheat bread toasted just right, crisp bacon strips, garlicky kale (to sneak in those veggies), and a perfectly runny yolk.
And it serves 12. TWELVE.
Well, maybe 4 in reality. I had three of these already.
Too much?
Never. That just means I had three times the kale!
Recipe
Yield: 12 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Ingredients
Instructions
1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
2. Place bacon in a single layer onto the prepared baking sheet. Place into oven and bake until almost crisp, about 6-8 minutes. Transfer to a paper towel-lined plate.
3. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray. Line each cup with a slice of bread. Place into oven and bake until slightly firm, about 5-6 minutes.
4. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in kale until slightly wilted, about 2-3 minutes. Stir in Parmesan; set aside.
5. Reduce oven to 375 degrees F.
6. Lay bacon slice in each bread cup; top with kale mixture. Gently crack an egg in each cup; season with salt and pepper, to taste.
7. Place into oven and bake until egg whites are just set, about 15-20 minutes, or until desired doneness.
8. Serve immediately, garnished with chives, if desired.
