Breakfast in Bed.
Superbowl Sunday, I had woken up pretty early and decided (even though I was still very tired) to try a new recipe. So I made this breakfast for Collin and my parents. I referenced a recipe I found on Martha Stewart’s site but I added more spices and 86ed the bacon because I was not ready to leave the house. Overall, a delicious little breakfast.
Original Recipe:
Bacon, Egg and Toast Cups
You Will Need:
- 3 Tbsp. Unsalted Butter, Melted
- 8 Slices White or Whole-Wheat Sandwich Bread
- 6 Slices of Bacon
- 6 Large Eggs
- Coarse Salt and Freshly Ground Pepper
Preparation:
Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately. **Okay, so I added Garlic Powder to the Bread before the Egg. After cracking the egg, I also added a pinch of Paprika. After taking the cups out of the oven, I garnished with green onions! Recipe Via: Martha Stewart Served with a fresh blueberry muffin and turkey sauage. Photo Taken by Collin.
