Big breakfast in a tiny little package.
6 slices bacon, uncooked or pre-cooked (can use turkey bacon)
6 slices white or wheat bread
1/2 c shredded cheese (i like cheddar, but you can use a mix)
salt + pepper to tatse
Preheat the oven to 400° F. Spray large muffin pan with cooking spray.
In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step).
Cut out circles in each piece of bread using a cookie cutter or a drinking glass turned upside down. 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. Crack one egg over each piece of bread.
Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15-20 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.
Courtesy of Just A Pinch.