3 slices of white bread, with crusts cut away
6 slices of bacon
1/2 cup shredded cheese of choice
1 tbsp. Italian herbs
Salt and pepper
Preheat oven to 390 degrees F. Grease a muffin pan with butter or nonstick spray.
Using a small glass, create circular bread bases for your breakfast cupcakes. Place one at the bottom of each muffin tray cup.
Cook bacon. Wrap each slice inside each muffin tray cup as if creating a liner.
Crack one egg into each per muffin tray cup and sprinkle with desired amount of Italian seasoning, salt, and pepper.
Cook the cupcakes for 15 minutes, then add time until eggs have reached desired hardness. Cook no more than 20 minutes total.
Remove from oven. Sprinkle cheese over each cupcake. Remove from tray and serve.
This recipe is the sum of everything we dream of in a midnight snack: toast, eggs, and best of all, bacon. If flipping eggs and omelets, isn’t for you, or you’re always skimping on breakfast in the morning, this recipe is for you. Bake a batch a week and snag one as you start your day. These also make refined, neat additions to any brunch or tea party. Eggs are otherwise messy and difficult to separate into small proportions.
Healthy alternatives include using egg beaters or egg whites rather than whole, natural eggs or using turkey bacon, or both. Bread may be whole wheat or gluten free, if preferred.
Creative alternatives include whisking eggs before pouring them into the cups and adding chopped peppers, mushrooms, and leafy greens, to taste.
As a college student, I appreciate the rapidity and ease of a good breakfast recipe: and this is it!