Bacon & Eggs in Toast Cups

Ingredients:


6 slices of bread
6 slices of bacon
6 eggs
1/2 cup of shredded cheese
salt & pepper

Preparation:

Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)
Take bread circles and press them into the muffin pan, set aside.
Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.
Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.
Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.
Remove from oven when done and pop out using a spoon, serve warm.

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