Bacon, Egg And Cheese Toastcups

• 12 slices Bread
• 12 whole Eggs
• 12 slices Bacon
• 1 cup Shredded Cheddar
• 12 pinches Salt And Pepper, to taste

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
2. 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)
3. Take bread circles and press them into the muffin pan, set aside.
4. Heat a large skillet on medium-high. Cook bacon on the skillet for 2-3 minutes. You want the bacon partially cooked but still "rubbery."
5. 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.
6. Crack your egg and separate out about 1/2 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.
7. Remove from oven when done and pop out using a spoon. Serve warm.
8. Enjoy!
9. *The photo has 2 quail eggs in the cup. I was being experimental.

bread, eggs, bacon, cheddar, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/bacon-egg-and-cheese-toastcups/ (may not work)