Breakfast Egg Cups
Have you ever craved for breakfast from a diner? These tasty egg cups can be easily whipped up the night before. Now you don't have to go all the way to IHOP in the morning!
Ingredients
- cooking spray for pan
- 12 sliced sandwich bread
- 4 tbsp melted butter
- 1 1/2 cup shredded Cheddar cheese
- 12 eggs
- salt
- freshly ground black pepper
- 12 slices bacon cooked and crumbled
- 2 tbsp finely chopped thyme
Instructions
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Preheat oven to 375°. Grease a 12-cup muffin tin with cooking spray. Using a rolling pin, flatten each piece of bread into a very flat square, then cut each piece in half diagonally to create two triangles.
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Place two triangles into each cup, pressing down to make sure the entire bottom of each cup is covered. Brush bread with melted butter. Bake until the bread is lightly toasted, about 8 minutes.
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Top each cup with a bit of cheddar then crack eggs into cups. Season with salt and pepper.
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Bake until the whites are set and the yolks are cooked to your liking, about 18 minutes for medium. Top with bacon and chives and serve warm.