Recipe by Bonnie G #2
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.
Top Review by I'mPat
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.
- 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
Directions See How It's Made
- 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.