Thursday, January 26, 2012

Scrambled Egg, Bacon, & Toast Cups

In the spirit of keeping things simple... I proclaim tonight BREAKFAST FOR DINNER -- with Scrambled Egg, Bacon, & Toast Cups!!  Why, you ask?  It has been a crazy couple of days!

My cousin Kyle, who has never been to Chicago, is visiting from Dallas.  Even though it's a nice, cool 30 degrees outside I have been dragging him all over town to see the sights.  I LOVE it when people come to visit!  Firstly, because I love to see my friends and family!  Secondly, because I love my new home!  Chicago is such a beautiful city you can't help but show it off.
Millenium Park & the "Bean"
Navy Pier

Drinks on the 96th Floor Signature Lounge of the Hancock Building
Wrigley Field
So back to breakfast!  I have been ogling some delicious looking egg cup recipes for weeks on Pinterest!  They look so simple to make and who can resist bacon, toast, and cheese??
Wine glasses makes the best kitchen tools!

Eggs whipped together with veggies
MMMmmm... bacon!
A toasty crust surrounded by crispy bacon and topped with a perfectly baked egg.  Yes, yes, yes!!!  I can taste the buttery egg yolk now.  BUT that's the problem!  The egg yolk -  Joe hates runny egg yolks.  I know what you are thinking.  Is this a marriage deal breaker?  Can a runny-yolk gal be with a no-yolk guy?  Yes, it is possible!  You just have to make some concessions.  So SCRAMBLED it is!

Adapted from Martha Stewart
Makes 6 egg cups

  • 6 large eggs
  • 6 slices of whole wheat bread (I used light bread)
  • 6 slices bacon
  • 2 tablespoons skim milk 
  • a few tablespoons of you favorite veggies, finely diced
  • grated low-fat cheese 
  1. Preheat oven to 375ºF.
  2. In a large skillet, fry bacon over medium heat until partially cooked, about four minutes, flipping once.  Set aside to cool.
  3. Spray muffin cups with non-stick cooking spray.  Using a cookie cutter (or a wine glass, like me) cut out bread circles and place at the bottom of each muffin cup.  Take cooled bacon and wrap around the muffin cup, tucking into the bread circle.  Bake for 5 minutes to crisp.
  4. Meanwhile, beat together eggs, milk, diced veggies, salt & pepper.  Pour egg mixture into muffin cups, filling almost to the top.  Bake for 15 to 20 minutes or until centers are completely set.  Top egg cups with shredded cheese and bake for an additional 30 seconds to allow cheese to melt.
  5. Remove from oven and allow to cool for a few minutes before serving.  Run a knife around the edges to loosen cups.  Enjoy!

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