Bacon Egg And Toast Cups Food

BACON EGG CUPS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Place the slices of bacon in the muffin tin, wrapping in a circle.
• Bake the bacon for 10 minutes.
• Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
• Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
• Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
• Enjoy!

BACON, EGG AND CHEESE TOAST CUPS

Steps:

• Preheat the oven to 375 degrees F.
• Divide the bacon slices among 2 large skillets. Cook in a single layer over medium-low heat, flipping once and draining the rendered fat as needed, until the bacon is almost fully cooked but still pliable enough to bend, 5 to 7 minutes. Drain the bacon on a paper towel-lined plate and set aside.
• Unfold the puff pastry sheets onto a lightly floured work surface. Lightly roll each sheet with a rolling pin to seal together any folds..
• Using a sharp knife, cut each sheet into 9 equal squares. Place 1 puff pastry square in each cup of a 12-cup muffin pan, pressing it firmly into the bottom and sides and letting the edges hang over the cup. (Reserve and freeze the 6 leftover squares for another use.)
• Place 1 of the bacon strips in each puff pastry cup, letting the ends stick out.
• In a large bowl, whisk together the eggs with the milk and a pinch each of salt and pepper.
• Divide the cheese among the puff pastry cups, followed by the egg mixture.
• Bake until the puff pastry is golden brown and the eggs are cooked through, 18 to 22 minutes. Let cool in the pan for 5 minutes then loosen the pastry cups around the edges with a paring or butter knife.
• Sprinkle the egg cups with the chives and serve immediately.

BACON & EGG TOAST CUPS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay 16 slices bacon on prepared baking sheet and place in oven. Cook, turning once, until bacon is lightly crisped, about 12 minutes. Remove from oven and drain on a towel lined plate.
• Line the wells of the muffin tin with remaining 12 slices bacon, pressing the bacon around the sides of the wells. Gently fold the corners of each slice of bread together and place the bread into the tin. Press the bread against the sides to make a well. Bake for 15 minutes.
• Remove muffin tin from oven, place a slice of bacon in each piece of bread and break an egg on top. Sprinkle over about 1 teaspoon grated parmesan cheese and season with salt and pepper. Bake until eggs are set, about 13-15 minutes.
• To finish, top one row of toast cups with a dollop of pesto and a sprinkle of parmesan cheese. Top another row with roasted red pepper and a pinch chili flakes. Top the third row with reserved 4 strips bacon, roughly chopped, and a sprinkle of chives.
• Equipment:.
• Baking sheet.
• 12-cup muffin tin.

BACON AND EGG TOAST CUPS

Steps:

• Preheat oven to 375 degrees F; butter standard sized muffin tin.
• Use a rolling pin to roll bread flat; cut rounds with a 4 1/2 inch cookie cutter.
• Cut each round in half and press into muffin tin; use leftovers to patch up any holes.
• Brush with butter and set aside.
• Cook bacon in the oven until almost crisp, about 4 minutes.
• Lay a slice of bacon in each cup, break an egg into cup; season with salt and pepper.
• Bake until whites are set, 20-25 minutes.
• Run knife around outside to loosen bread and serve.