Hi friends. How was your long 4th of July weekend? AMAZING? Ours was fabulous too. Lots of quality time with friends and family soaking up the awesomeness of Summer, sun and fireworks.
On Sunday, we hosted our our 5th annual Breakfast at Wimbledon party. I cook up a fun breakfast for everyone and we sit down with mimosas and breakfast and watch the match.
This year I made the Toast Bacon & Egg Cups that have been floating around Pinterest for years.
In years past, I’ve made the hash brown cups and are always a hit. This year I wanted to change it up a bit, but keep it fairly simple, so it was the
Toast Bacon Egg Cups
Here’s how I made them.
- Loaf of Bread – 12 pieces for a full muffin tin
- Bacon – 12 piece
- Dozen Eggs
Pre-heat oven to 350 degrees. Start cooking bacon. Bacon should be cooked till its done. Remove from pan and place on paper towels. Once able to handle cut each piece in half.
Using a rolling pin, roll out the bread to thin it down. Once its flattened out, take a round cookie cutter or in my case, I have a 2 inch sandwich crimper that does the trick.
Spray your muffin tin or oil each cup. Take each piece and puch it down into the tin.
Now place two halfs cross-wise into the bread cups.Then crack an egg on top of each toast bacon well. Into the oven for 20-25 minutes. Viola, you have yourself the tastiest breakfast cups! I seriously want to have these every day they were so good.
You need to try it yourself tomorrow morning! You won’t regret it! Yumm! Happy Cooking!