WELCOME BACK TO ME!!!!! Hurray!!!! I am so excited to be back to cooking and eating! It turns out that I do not have celiac, just gastritis, and it is now under control and I can go back to eating like a normal person! So to celebrate - here is a new recipe! I love to make breakfast when Jake has the day off. We eat breakfast together and it is so much fun to talk and eat, and give bits to the little chirping bird that is our daughter. I am not an egg yolk fan so this recipe was not quite my cup of tea. Next time I will DEFINITELY break the yolks or do egg whites only. But the rest of the meal was quite tasty and we will make it again! I got this recipe from a blog called Annie's Eats.BACON, EGG, AND TOAST CUPS
Ingredients:
6 slices of bacon
6 slices of bread
Shredded cheese
6 eggs
Salt and pepper
Directions:
Preheat the oven to 400° F. Grease 6 wells of a muffin pan with butter. In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread (I used a 3.5-inch round cookie cutter, but a drinking glass would be fine.) Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese in the center of each piece of bread. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks. Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.
