Around here, breakfast on Saturday mornings gives us the opportunity to try something new and delicious. I often find myself wanting to get up and make some sort of extravagant meal involving tons of ingredients and steps and something that takes a considerable amount of time to prepare. Then again, I also find that waking up and having a cup of coffee and a bowl of cereal works just as well.
This morning, however was one of those rare occasions when I had a chance to make something that didn’t take up a ton or time and was doubly tasty. We knew that Chase was going to be with his dad and that it would be a good opportunity to try something from Pinterest. Everyone oohs and awws over the offerings on there and why not get to it and make something that we wouldn’t normally have the opportunity to try.
For today’s meal I found some Bacon, Egg, and Cheese breakfast cups. There are a dozen or so recipes, but they pretty much all accomplish the same task, put bacon, eggs, cheese, and toast into a bite size portion for easy consumption. Jess got the stuff while at the store yesterday and I woke up nice and early to get these made so we could enjoy them. So while Lane and Jess snoozed away, I made the delicacy you see above. They were super easy, tasted fantastic, and were pretty damn filling. I can’t wait to look for more breakfast or dinner… or lunch ideas.
In case you are curious, here is the recipe:
- 6 slices of bread
- 6+ pieces of bacon
- 6 eggs
- 6 tablespoons of sharp cheddar cheese (or any kind of cheese for that matter)
- 6 gallons of butter (or use your best judgement)
Coat the wells of a muffing pan with a little butter or cooking spray, or bacon grease if you really wanted to. Then using a cookie cutter, knife, sword, fist, or teeth cut the center of the bread and place in the muffin pan. It’s a good idea to keep it about the same size as the bottoms so that everything else (mostly the bacon) will fit in nicely. Cooking the bacon until it is just slightly under what you would normally like it to be. My wife likes her bacon crispy so I cooked it for about 5 mins. The trick is to make sure that it is pliable enough to wrap around the molds in the muffin pan. Once you have the bacon cooked, cooled, and patted down (I wouldn’t hurt to get rid of SOME of the bacon fat you know) place it in the muffin pan forming a little bacon cup. Once you have all of your bacon bread cups made, sprinkle a little cheese in each one. Now crack the eggs and place the yolk in, making sure not to break them. You won’t need all of the whites so I cracked the eggs in a bowl first then just put in what I needed of the whites. After all your cups are full of egg, top with salt and pepper and any other garnishment you would like, I prefer paprika, but this is up to you. Yes, you have a choice in this! Now bake your little meat cups for about 8-11 minutes until the whites are no longer clear and the yolks are good and runny. You might like the yolks a bit stiffer, or you might go all Rocky and eat them raw. But there you have it! Delicious meat, cheese, egg breakfast cups.
Oh, and knowing that most people won’t read the whole paragraph, here’s a summary:
- Spray muffin pan
- Cut bread into circles
- Put in pan
- Cook bacon about 5 mins or long enough where it is almost done
- Wrap bacon around the wall of the wells in the muffin pan
- Put cheese in the meat cup
- Put some egg in there
- Cook about 11 minutes
- Eat it