Name: Breakfast Egg Cups
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: Cooking spray, for pan -; 12 sliced sandwich bread -; 4 tbsp. melted butter -; 1 1/2 c. shredded Cheddar -; 12 eggs -; Kosher salt -; Freshly ground black pepper -; 12 slices bacon, cooked and crumbled -; 2 tbsp. finely chopped chives -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Breakfast Egg Cups

1. Cooking spray, for pan -

2. 12 sliced sandwich bread -

3. 4 tbsp. melted butter -

4. 1 1/2 c. shredded Cheddar -

5. 12 eggs -

6. Kosher salt -

7. Freshly ground black pepper -

8. 12 slices bacon, cooked and crumbled -

9. 2 tbsp. finely chopped chives -

How to cook deliciously - Breakfast Egg Cups

1. Stage

Preheat oven to 375°. Grease a 12-cup muffin tin with cooking spray. Using a rolling pin, flatten each piece of bread into a very flat square, then cut each piece in half diagonally to create two triangles.

2. Stage

Place two triangles into each cup, pressing down to make sure the entire bottom of each cup is covered. Brush bread with melted butter. Bake until the bread is lightly toasted, about 8 minutes.

3. Stage

Top each cup with a bit of cheddar then crack eggs into cups. Season with salt and pepper.

4. Stage

Bake until the whites are set and the yolks are cooked to your liking, about 18 minutes for medium. Top with bacon and chives and serve warm.