We went to brunch at my aunt & uncle's house today to celebrate my grandpa's and my dad's birthdays. I was so excited because I had an excuse to try these from Loves To Eat. They were delicious. Everybody loved them except for my husband. My uncle told me I can make them for him anytime. My aunt said that they would be the perfect thing to have for the morning after a sleepover. I'll keep that in mind for the very distant future!
The original recipe yields 6 cups, but I adjusted to make enough for my family---making 15! Adjust the recipe to fit your needs. I also cooked them a bit longer than the recipe called for, which then made the yolks harden, but it made it easier for transporting. If I were to make them again to keep at my own house, I would probably let the yolks stay slightly runny.
6 Slices of Bacon
6 Slices of Bread
Shredded Cheese (I used cheddar)
Salt & Pepper
Grease the wells of a muffin tin (I used Pam). Cook the bacon in a frying pan, but don't allow it to be crispy. When they have finished cooking, put them on a paper towel-lined plate to drain off excess grease. Cut the bread into rounds (I used the mouth of a drinking glass). Press the bread rounds into the wells of the muffin tins. Curl a piece of bacon around the outside of the bread, pinching it between the bread and the tin to help keep it in place. Sprinkle a little bit of cheese over the top of each piece of bread. One at a time, crack an egg over the top of each piece of bread being careful not to break the yolk. *The recipe says to remove about half of the egg white from each egg before putting it into the cup. I had a difficult time keeping half of the whites from going into the muffin tins, so some of them had a whole egg in it which didn't seem to make a difference. Top each with a pinch of salt and freshly ground pepper. Bake the cups in a 400 degree oven until the eggs are cooked to your liking. I cooked them for about 15 minutes, which completely cooked the yolks. Pop the cups out of the muffin tins and serve immediately!