Prep 15 mins
Cook 25 mins
Recieved this online from All Recipes, tried it and loved it. Quick, easy and tasty what more could you want. I made mine to a medium soft egg as we like and topped with fresh salsa and sour cream; but think you could scramble also. I'm going to try freezing the extras for a quick micowave breakfast on those morning we're in a hurry.
- 6 slices bacon
- 1 1⁄2 tablespoons butter, melted
- 1 1⁄2 tablespoons maple syrup
- 6 slices bread, crusts removed
- 6 eggs
- salt and black pepper
- 6 tablespoons heavy cream
- 6 tablespoons cheddar cheese, shredded
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
- Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
- Preheat an oven to 375 degrees F.
- Grease muffin cups.
- Combine the melted butter and maple syrup in a small bowl.
- Flatten a piece of bread with a rolling pin.
- Brush the bread with the butter mixture.
- Line the muffin cup with the flattened bread.
- Repeat with the remaining bread slices.
- Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
- Sprinkle crumbled bacon into the bottom of the toast cups.
- Crack an egg into each cup.
- Season with salt and pepper to taste.
- Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.
I've made this a few times now as the first time was a bit of a disaster as I used a regular size muffin pan which my slice of bread fitted perfectly but proved to be to small for the egg, bacon and cream so had to buy bread which is large sliced and used my texas muffin pan for delicious results and for breakfast I baked them so they were still runny but to take on a picnic I baked till the yolk was hard and were very much enjoyed, thank you Bonnie G #2, made for Rookie Recipes tag game.
Bonnie, what a winner of a recipe. This simple to make breakfast treat was excellent. Quick, amazing flavors and textures. I made exactly as written and wouldn't change a thing. All the flavors blend perfectly together to create a memorable meal. Thanks so much for sharing. My finished egg muffins didn't look so pretty because I had difficulty getting them out of the ramkins I used, but boy do they taste good. Thanks for sharing a recipe that will be made again in my home. This is a second and third repeater.
Bonnie, this is a truly wonderful breakfast or brunch dish! It should be ideal for B & B's! It is extremely tasty, and in fact between DH and me we almost ate all 6 muffins (2 are left, and he says it's his "snack" for later, cold or not!) ... I can feel I had a really filling brunch!! Although I greased my muffin hollows well, I had a little trouble getting out the muffins.(I would advise using a nonstick muffin tin -- mine is not -- and still greasing it.) The tastes are wonderful, and the cream and good cheddar are a must on these delicious bites. I used free-range eggs as you can see from the lovely orangey yolks. I think if one wants to double or even triple the recipe for a crowd, the rustic flattened bread "baskets" can be made ahead and kept airtight, and the bacon can be fried and crumbled the day before as well. Then the recipe will be extra easy to prepare in the morning. Thanks for a keeper -- this one is going straight to my Main cookbook. My muffins look somewhat "rustic" -- maybe the muffin hollows were a little small. BONNIE G WAS A RUNNER-UP IN THE "DRESS A NAKED RECIPE" PHOTO CONTEST IN THE FOOD PHOTO FORUM, SEPT. 2012. Congratulations, Bonnie!!