Bacon & Egg Breakfast Cups!

One of my favorite breakfast meals that my dad would always make for me were One Eyed Jacks. You know a piece of toast with an egg cooked in the middle of it? So when I came across these, it made me think of those fun mornings when my Dad would make me a One Eyed Jack. Isn't it funny how memories can be attached to food? Trevor could probably have eaten a dozen more of these!

What you need:
6 slices of bread
6 slices of bacon
6 eggs
1/2 cup of shredded cheese
salt & pepper

What to do:
1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.
2. Using a cookie cutter (or a cup, I always use a cup, even to make One Eyed Jacks), 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 & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.
7. Remove from oven when done and pop out using a spoon, serve warm.

 Enjoy!

Happy Memorial Day and long weekend  :)

These would be the perfect sleep in morning breakfast snack!