Baked Egg and Bacon Bread Cups serves 2 for brunch
- 4 slices of whole wheat bread
- Unsalted butter
- 4 T cooked, chopped bacon
- 4 large eggs
- 4 T grated gruyere cheese (or any cheese of your choice)
- freshly ground black pepper
Preheat the oven to 375 degrees F.
Cut the crusts off the bread slices and butter them. Press the bread into 4 cups in a buttered muffin tin (standard-sized). Press the bread down, taking care not to create any holes, but you want to flatten the bread so that there is room for the filling.
Bake the bread cups for 5 minutes. Keeping the oven on, remove the pan from the oven and sprinkle 1 T of chopped bacon in each cup. Crack an egg on top of the bacon, then sprinkle 1 T cheese on top of the egg. Return the pan to the oven for about 11-13 minutes, depending on how done you want your egg (I had mine in for about 13 minutes, and while the yolks were not completely set, I would have wanted them just a bit more runny. Next time, I’ll probably take them out at about 12 minutes).
Lift each bread cup out (they should be toasty and easy to remove) and put on plates. Crack a bit of fresh pepper on each cup and serve.