Culinary Experiment #4: Baked Eggs in Toast Cups with Melty Cheese and Bacon
I’m back and I’ve brought you ♫ breakfast ♪ !
Yes, the sing-song voice was necessary. I absolutely love breakfast. It’s my favorite meal. You want to make me happy? Waffles. Want me to fall in love with you for the morning? Bacon. Need to atone for general faux pas and meanness? French toast. And bacon. And cheesy scrambled eggs.
Anyway, back to today’s breakfast recipe.
I found a recipe that combines almost everything I love about breakfast. It has eggs, buttery toast, cheese and bacon. It’s quite possibly a food dream ripped from Ron Swanson’s sub-conscious.
It’s that good. It’s Ron Swanson-awesome.
Notes on the recipe:
- From the pictures I took, I know it looks like I only used one piece of bread, but I actually used two to make one toast cup. As you push the bread into the muffin tins they tend to tear and so you’ll need to patch up the holes that form with more pieces of buttered bread. I ended up using almost a whole other piece of bread to fix the holes in the first one.
- This recipe is highly customizable: from the baking times to the filling/topping options. Feel free to mix it up!
- If I were to make this again, I’d probably add veggies. I’m thinking red bell peppers. Or chopped broccoli. Or spinach. I think they would cut through all of the richness of the meat and dairy products already in it and provide a tasty contrasting flavor.
As always, if you decide to try out this recipe –or just to drool over the photos in this post– let me know how it goes in the comment section below.
Wait. Scratch that. I don’t need a play-by-play of the drooling. Ew. But do feel free to tell me what you think. I’d love to hear everyone’s comments and questions!
Ok, now go forth and have a fabulous breakfast and a lovely day!
P.S.: I’d like to say thanks to Rebecca and Valerie for posting this recipe!