Saturday, May 19, 2012

Sunday Brunch Happiness: Bacon and Eggs Cups

There are blog posts about these little lovelies all over the Internet. Here is my own personal spin on a quick and easy weekend breakfast favorite chez FST.

Par cook bacon about 2 minutes, then line each muffin hole with one slice bacon. I use turkey bacon usually, but any bacon is good bacon in my opinion. Use a small coffee cup to cut out circles of bread to stuff down into the bottom of each hole. Here we have rye bread, we always have rye bread. But with bacon, egg and cheese any bread should be fine. Sometimes I make these with no bread.Plop in a little cheese. This particular Sunday I used tiny chunks of brie; I've also been known to use chevre, cheddar, whatever! Scramble eggs. Roughly one egg for each cup, or you can plop the egg unscrambled right into the pan. Scrambling gives you the opportunity to add more flavors, a little dairy, green onions, chipotle salt. It does use another bowl that you will later have to wash while wearing your pajamas. Just saying.

Once filled, put pan in 375˚ for about 20 minutes.

Ta da!

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