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Bacon, Egg, and Toast Cups

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I'm pretty sure everything is more fun in a muffin tin. It's why people are so crazy about cupcakes, right? Well, today we're taking that logic and applying it to dinner. The whole recipe takes just half an hour, so while it'll look like you took a lot of time putting together a fun dinner, it's actually pretty darn easy.

Cooking Recipe

Servings/Yields: makes 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Ready In: 35 minutes

3 tbsp unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

1. Preheat oven to 375°F. 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.

2. 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.

Bacon, Egg, and Toast Cups
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