Wednesday, 6 March 2013
Food | Breakfast Bacon Cups
Breakfast bacon cups; what an incredibly creative idea for the first meal of the day! This meal consists of a small circle of toast on the bottom that supports an egg wrapped in bacon. This structure is created by stacking these ingredients in a muffin tin. This recipe should only take between 15 and 25 minutes to make, including prep time.
I have shortened the recipe in my own words for you below, but if you would prefer to read the original, found at www.mancavecuisine.com, you can visit this link.
White, brown, or whole wheat bread
Shredded cheddar cheese
Salt & Pepper
(Quantities vary for the amount you will make; I have found approximately 1 egg, 1 bacon, 1/4 of slice of bread and enough of butter & syrup to paint the bread, make one 'cup'!)
Pre-heat oven to 400 degrees Fahrenheit. Partially cook your bacon (3-5 minutes) in a skillet. You want the bacon to still be pliable. Next, mix butter and maple syrup over a skillet on medium heat until butter melts (enough mixture to coat however many bread circles we will have cut).
Cookie-cut circles out of your bread so that they fit into the bottom of the muffin tins (Don't forget to spray your muffin tins with non-stick cooking spray of your choice!). Then, coat each circle of bread top and bottom with the butter mixture, and place in the bottom of the tin.
Afterwards, take a strip of partially-cooked bacon and line the inside of the muffin tin with it (so it covers the sides above the bread!) If you want your cheese to go on top of the bread and underneath your egg, add it now on top of the bread. If not, crack one egg into the bacon-and-bread lined tin, and add your shredded cheese on top. Add salt and pepper to taste.
Put this in the oven for 7-8 minutes if you prefer your eggs slightly runny. If you prefer solid yolk eggs, leave it in for about 10.
Voila! Breakfast bacon cups served. Enjoy!