bacon egg cups

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filed under Main Dishes

Main Dishes
 
Serving size: 1 each
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 217 (11% DV)
Fat: 10g (16% DV)
Carbohydrates: 16g (5% DV)
Protein: 15g (30% DV)
Description: i got this from the internet at http://thenoshery.com/2009/03/29/a-two-bite-breakfast/
Tags: breakfast, bacon, egg
Ingredients:  Makes 6 servings (6 each)
6  slices
 
 
 
1/2  cup
 
1  pinch
 

Tip: For nutritional information on all the ingredients in bacon egg cups just click on each ingredient name. Then adjust the serving size for any bacon egg cups ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.

2
Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter.

3
Take bread circles and press them into the muffin pan, set aside.

4
Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

5
Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.

6
Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt and pepper to taste. Place back in the oven and cook until white begins to set, about another 8 to 10 minutes. The yolk should be creamy.

7
Remove from oven when done and pop out using a spoon, serve warm.
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