Breakfast Cup

Have I told you how much I am loving the month of January? I don't love it because it's the beginning of a new year or because it's the month people make their resolutions in, I love it because Alex has the ENTIRE month off. I couldn't have asked for a better way to spend the last few weeks of this pregnancy. It's nice to sleep in with him every day and not have to worry about a pager, phone call, or text message interrupting our meals. It amazes me how much time I can spend with him and how I still feel like there wasn't enough time.

One of the perks of having him home with me is that I can really have fun in the kitchen. I've been trying to get in as much kitchen time now because I know I won't be seeing much of it in a few weeks (or days!). My favorite meal of the day has always been breakfast. I love everything about breakfast and how that one meal can help set the tone for the day. Pancakes, eggs, bacon, toast, waffles, the list goes on and on. These are all perfect starts to any day. I decided to make these Bacon, Egg, and Toast Cups one fine morning and they were so good. Easy to put together and delicious to eat, this is a breakfast item that has it all.
Bacon, Egg, and Toast Cups
Source: Annie's Eats (here)
Yields 2

2 slices of bacon
2 slices of bread
Shredded cheese
2 eggs
Salt and pepper

Preheat the oven to 400° F. Grease 2 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 using 3.5-inch round cookie cutter or a drinking glass. 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. (Note: I used the entire egg)

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.