Directions
Preheat oven to 375 degrees F.
In a large skillet or frying pan, cook bacon over medium heat. Under cook slightly, the bacon will continue to cook once in the oven.
Lightly butter 6 standard-sized muffin cups.
Use a rolling pin or your hands to slightly flatten each bread slice then use a cookie cutter, jar top or cup to cut into 6, 4 1/4-inch, rounds.
Cut each round in half, then press two halves into each muffin cup, the halves will overlap slightly. Make use of extra bread to patch any gaps.
Brush the tops of the bread in each muffin cup with melted butter.
Lay one bacon slice into each cup and sprinkle with a pinch of shredded cheese.
Crack one egg into each cup and season with salt and pepper then bake until the egg whites are just set, about 20 to 25 minutes.
Run a knife around cups to loosen and serve immediately.
Ingredients
- 2 1/2 tbsps unsalted butter (melted)
- 8 sandwich bread slices
- 6 bacon slices
- 1/4 cup shredded cheddar cheese
- 6 large eggs
- pepper
- salt
Per serving:
- Calories 626
- Total Fat 41 g
- Saturated fat 20 g
- Polyunsaturated fat 4 g
- Monounsaturated fat 13 g
- Cholesterol 601 mg
- Sodium 1412 mg
- Carbohydrates 29 g
- Dietary Fiber 2 g
- Protein 34 g
- Vitamin A 1488.4 IU
- Vitamin D 193.1 IU
- Folate 111 mcg
- Calcium 119.2 mg
- Iron 4.3 mg
- Choline 390.1 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.