Bacon & Egg Toast Cups
The classic morning trio of bacon, eggs, and toast comes together in a fun handheld format. The bread is rolled out thin, slathered with Dijon mustard for a savory flavor boost, and layered into a muffin pan, where it pre-toasts before cracking in eggs. The recipe makes six egg cups, but you can easily double it to serve more people. Take a peek as the eggs cook; if the toast points are browning too much, loosely cover the pan with foil.
Reduced-calorie oatmeal bread
6 large egg(s)
2 tsp, chopped
Cooked crisp center cut bacon
- Preheat the oven to 375°F. Coat a 6-cup muffin pan with cooking spray.
- Roll the bread slices as thinly as possible. Coat both sides of the bread with cooking spray and place on a work surface. Brush the mustard evenly over the top of the bread slices. Cut the bread slices in half diagonally. Arrange 1 bread triangle, mustard side up, in each muffin cup, and then top each with 1 bread triangle, perpendicular to the first piece so that 4 evenly spaced points extend over the edge. Bake at 375°F until lightly toasted, 4 to 5 minutes.
- Remove the pan from the oven (leave the oven on). Crack 1 egg into each toast cup; sprinkle evenly with salt and black pepper. Bake until the whites are set and the yolks are done to your liking, 12 to 13 minutes for a runny yolk. Sprinkle the tops with chives and bacon.
- Serving size: 1 toast cup