Breakfast Toast Cups

I love breakfast food way too much for someone who doesn’t usually eat breakfast. I am, however, a huge advocate of brunch and brinner. Why ignore your craving for pancakes, or scrambled eggs, or even a giant bowl of cereal just because it’s not 9 in the morning? Throw caution to the wind and have breakfast at any time of day! If it helps, you have my full support.

So yes, I did eat this lovely compact breakfast bake for lunch and I loved every minute of it!

 

Breakfast Toast Cups *adapted from here*
2 slices of bread
2 eggs, small
1 slice of bacon, cut into 2 lengthwise (I don’t eat pork so I used beef bacon)
2 tsp grated parmesan
salt and pepper to taste

 

 

-preheat your oven to 400°F/200°C
-partially cook the bacon for a few minutes, set aside on a paper towel
-with a cookie cutter (or use a cup, like me) and cut circles from the bread
-press the bread circles into a buttered muffin pan and shape the bacon around it
-add a tsp of parmesan into each cup and put the pan into the oven for 5mins
-take out the pan, crack an egg into each toast cup and add salt and pepper
-return the pan back into the oven for another 10mins
-scoop out each cup with a spoon (don’t be afraid, it’s jiggly but pretty firm!) and serve warm

 

These were ace! There’s something so charming about eating an entire meal like a muffin. Don’t judge but I ate them with chilli sauce and… a little bit of pancake syrup. What? They tasted gooood.
Toast. Eggs. Bacon.

 

Need I say more?

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