Breakfast Toast Cups Food

BACON, EGG, AND TOAST CUPS

Steps:

• Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
• In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

BREAKFAST TOAST CUPS

Steps:

• Heat oven to 400°F.
• Flatten each bread slice with rolling pin. Make 1-inch lengthwise cut into each corner of bread slice with sharp knife. Lightly brush both sides of bread slices with melted butter. Gently press flattened bread slices into cups of ungreased 12-cup muffin pan, overlapping crust to form cup. Bake 8-10 minutes or until lightly browned.
• Reserve 2 slices cheese; cut each slice into 12 thin strips. Cut remaining slices into bite-sized pieces.
• Beat water and eggs in bowl with whisk until well mixed.
• Melt 2 tablespoons butter in 10-inch skillet. Pour eggs into skillet; sprinkle with ham. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, 3-5 minutes or until eggs are set. Sprinkle with cheese pieces and pepper, if desired. Continue cooking, gently stirring, 1 minute or until cheese is melted.
• Fill each toast cup with about 1/3 cup egg mixture. Place 2 strips cheese on each toast cup.

PARTY TOAST CUPS

Steps:

• Preheat oven to 350° F.
• Using a rolling pin, roll each slice of bread slightly use a 2-inch biscuit cutter or cookie cutter to cut out 3 rounds from each slice.
• Brush the inside of a mini muffin pan with butter. Carefully fit the bread rounds into the mini muffin pan and brush the inside of the bread rounds with butter also.
• Bake the empty cups for 10 minutes or until lightly golden.
• Remove from oven and fill the cups with your favorite fillings. Bake again for 5 to 7 minutes.
• Note: If serving a filling that does not need to be baked (ex: fruit, cold chicken salad, etc) then initially bake for 12 minutes and remove from oven and fill.
• Toast cups, before being filled, can be frozen for up to 2 months, in a freezer safe container. Just thaw, fill and bake!