Bacon, eggs, and toast are always a classic breakfast combination, so what happens when you throw them all together? Muffin sized deliciousness that the whole family will love! They’re surprisingly filling and simple to make! Try them out for brunch this weekend and see what you think!
(makes 6 cups)
Butter for muffin tins
3 slices of whole wheat bread
6 strips of bacon, cooked
Cherry or grape tomatoes, quartered
1-2 stalks of green onion, finely chopped
4-5 large eggs
¼ cup milk
Salt and pepper to taste
3-4 Tbs shredded pepper jack or cheddar cheese
Sriracha or hot sauce (optional)
Preheat oven to 375 degrees F (190 degrees C) and butter a muffin tin.
(1.) Use a rolling pin and roll out slices of bread until flat. (2.) Use a glass or round cookie cutter and cut a circle out of the top of one of the slices. (3.) Place cut out piece in one of the muffin cups and fold remaining piece of bread into a cone or circle shape and press into another muffin cup. (4.) Repeat with remaining slices.
(5.) Place a strip of cooked bacon across cups. (6.) Add tomato and green onion. (7.) Whisk eggs, milk, and salt and pepper in a small bowl for 1-2 minutes. Evenly distribute between toast cups. (8.) Top with shredded cheese and place in the oven.
Bake for 20-25 minutes. Remove from oven and let pan cool for 2-3 minutes.
Run a butter knife around the edges of the cups to loosen them up. Pop them out, top with hot sauce, and serve right away.