Breakfast Toast Cups #BakingBloggers



Welcome to our second #BakingBloggers of 2021! Sue of Palatable Pastime and Wendy of A Day in the Life on the Farm have brought together some of their blogger friends to create #BakingBloggers - every month we have a general theme (such as pies, muffins, cakes, etc.) and we get to share any recipe we'd like. 

For February, our theme is "Bite Sized Baking"; Sue invited us to "post your favorite bite sized baked item. Can be mini -desserts, mini muffins, mini quiche, gougeres, individual  sized items baked in muffin cups or small ramekins....let your imagination soar. Items  must have some part of it baked in some way (so something  with a baked crust and cooked filling is  fine, etc.)"



These are so cute and really tasty! They pack all your breakfast favorites into a single, handy, easy to eat and enjoy "muffin". You can make a batch of these for a quick fun weekend meal, or they'd be lovely on a brunch tray. 

You could easily change up the add-ins, use chopped ham in place of bacon, scramble the eggs and mix the cheese into that, etc. Have fun with it! My family all really enjoyed these, and they disappeared in no time! 

Baking Bloggers February 2021

Bite Size Baking



Breakfast Toast Cups

Ingredients
3 wide pan slices whole-wheat bread (sliced in half)
6 large eggs
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 bacon slices, cooked sliced in half

Optional add-ins:
1 ounce shredded cheddar cheese (about 1/4 cup)

Directions
  1. Preheat oven to 350 degrees. Spray 6 wells of a muffin tin with cooking spray.
  2. You can use a full piece of bread, or half of a piece of bread per muffin (if you're using a full slice of bread, you will need 6 pieces instead of the three suggested in the ingredients list). It depends on how much bread you want in each, and how wide your bread slices are. I was using the wide pan bread, and found one piece was a little too much to fit into a muffin tin. Cut diagonal slits from the corners and arrange by pressing the bread gently into the muffin tin, arranging the sides to overlap each other. Press gently to make a well in the bread.
  3. Par-cook the bacon in a nonstick skillet over medium-high heat about 3-5 minutes total. They should be partially cooked but still flexible. 
  4. Arrange a half slice of bacon around the inside of the bread, then carefully crack an egg into the center - pour it in carefully so it doesn't overflow and has time to seep into the nooks and crannies.
  5. Repeat for all bread, bacon, and eggs.
  6. Sprinkle lightly with salt and pepper and a little bit of shredded cheese if desired.
  7. Bake 20-25 minutes, until the eggs are set to your desired doneness. Cool in pan about 5 minutes and then serve the toast cups immediately.
Recipe adapted from MyRecipes

Comments

  1. A great way to use bread and make a delicious appetizer.

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  2. They look wonderful Rebekah. I know my family will love these.

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  3. What an easy peasy breakfast! I can see why they disappeared.

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  4. Great idea for breakfast cups when all you have for crust is bread. Makes it very easy and doable!

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  5. Oh how fun! These little cups would definitely be a delicious addition to brunch. I love how easily they can be customized too.

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  6. Ohhhhh Yum! These are delicious bites great for breakfast!

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  7. I need these in my life every morning! A pretty great start to the day!

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  9. I would love one of these for breakfast or brunch, Rebekah. What a fun idea!

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