Breakfast Bacon CupsOctober 24, 2011 by: Cavan
(Photo by: J.W. Simmons)
This is one of my favorite breakfast recipes—and it’s very simple to prepare. It’s perfect for a quick breakfast on the go, brunch, or having breakfast outside on a nice Spring or Fall morning. A couple of bacon cups, some fruit and a cup of coffee is a perfect way to start the day—or relax on a Sunday morning.
This recipe is as easy as it looks so here we go:
- White or Wheat Bread
- Shredded Cheddar Cheese
- Maple Syrup
- Salt & Pepper
(Note that I didn’t add quantities. This will vary depending on how many you plan to make. It’s safe to estimate about 2-3 per person. )
Pre-heat oven to 400 degrees. While the oven is pre-heating partially cook the bacon for about 3-5 minutes in a large skillet set to medium-high. You want the bacon to be a little cooked but still pliable. (I really like to use an applewood smoked bacon from a local producer–Browning’s Country Ham. You can order it here: http://www.kycountryham.com/ham-country/)
Mix maple syrup and butter in a small sauce pan and heat over medium low so butter melts (you can’t mess this up so don’t worry about amounts too much. I usually use ½ a stick of butter and a cup or so of syrup).
Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle—cut circles out of the bread slices.
Here comes the good part! Grease/non-stick spray muffin pan and line with bacon so that is circles each mold. Now, brush each side of the bread with the syrup/butter mixture and place in cup so that it rests evenly at the bottom of the mold. You may have to do a little trimming of the bread but it’s ok if it doesn’t fit perfectly either. Crack an egg into each mold, season with salt and pepper and give each cup a sprinkle of cheese (you can also add the cheese on top of bread, beneath the egg).
Place in oven for 7-8 mins. This is for a slightly runny egg. If you’re looking for a solid yoke cook for about 10 mins.