These breakfast cups are, well, as my out-of-town visitors said “The best thing they’ve ever eaten”. And they went on to request that we have it again the next morning.
I had seen various iterations of this recipe all over Pinterest and had been wanting to try it out for some time. And what better time than when a bunch of hungry boys are coming – boys that usually eat things like top ramen and fast food – which means they will appreciate your home cooking even more! Any chance I have to be considered a “food goddess”, I’m taking advantage of! So, I decided to give the usual recipe a little twist by adding syrup – I love dipping my bacon in syrup, and I made it a little healthier by using whole wheat bread, turkey bacon, and low-sugar syrup but feel free to substitute ingredients to your liking if you aren’t concerned about calories and such.
- 6 slices of whole wheat bread
- 6 slices of turkey bacon
- 6 eggs
- ½ cup low fat shredded cheddar cheese
- Low sugar syrup
- Preheat your oven to 400 degrees
- Spray a muffin tin pan with non-stick cooking spray
- Cook the bacon about 3-5 minutes in a frying pan - you want it partially cooked - not all the way crispy - if it's too crispy it will break when you try to wrap it. Don't worry, it will fully cook in the oven! Place the bacon on a paper towel and pat off excess grease.
- Cut circles out of the bread the size of the bottom of your muffin tins. I used a measuring cup to "punch" the holes as I didn't have a cookie cutter.
- Squeeze some syrup out on a small plate and dip the bread squares in the syrup. The idea is to coat them on each side, but not drench them. Place the bread circles in the bottom of the muffin tins.
- Wrap the bacon between the bread and the muffin tin. It is a little tricky at first, but it gets easier.
- Sprinkle a small amount of cheese on top of the bread
- Crack an egg on top of the cheese, ensuring not to break the yolk. Depending on the size of your egg, you may not want to use all of the egg white - don't overfill the cup.
- Place the muffin tin in the oven until the eggs are cooked to your liking - I cooked mine for 20 minutes, but everyone likes the consistency of their eggs a little different, so cook them until your desired preference.
- Once removed from the oven, run a butter knife around the edges of the cups to pop them out. These are best served right out of the oven, but are still really good as leftovers as well.
- You can also add a little salt and pepper to taste, I didn't include it as I don't usually add salt and pepper to any of my meals (I know -it's weird, I just never have)
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