Spur of the moment posting so had to shoot this really quick. It shows.

I must have jumped a foot high when I found these brilliant breakfast egg, bacon & toast cups on the Martha Stewart site.

Had to do a little tweaking because the original recipe just didn’t out work for me. Plus, I added some cheese because, well, just because…

This one’s going on our Christmas breakfast table. They’re adorable.

Ingredients:

8 slices of white bread
4 medium eggs
4 slices of bacon
grated cheese
salt & pepper
parsley
butter

Directions:

Cook the bacon until it’s almost done.

 
The original recipe says to just flatten the bread with a rolling-pin. I found it works easier if you remove the crust first. She also uses 1 bread circle per muffin tin, for me 2 per muffin cup worked much better.  Fewer gaps and a firmer cup.
 

Use a 4 1/2 inch cookie cutter to cut out circles and push them, slightly overlapping, into a muffin tin.

Like this…

Sprinkle a little cheese over the bread. Brush the edges with butter and put a slice of bacon on top of the bread gently pushing it down.

 
The original recipe used large eggs. It didn’t work for me. I switched to medium eggs and reduced the cooking time.
 

Crack an egg in there and season with salt and pepper.

 
Bake them in a preheated oven at 350˚F (175˚C) for 15 to 17 minutes, until the egg whites have set.
 

I love these cups! I really do.