Handheld Breakfast Cups

For most of us, sitting down to a hearty breakfast of bacon and eggs, toast and orange juice is a memory of yesteryear. Or at least the Cleavers. With a little bit of prep, this recipe combined the crispy bacon, fluffy egg and buttery toast, all in a handheld wonder. Meet the Breakfast Cup. (Insert Glinda the Good Witch opening song when she floats down into Munchkin Land.)

The Breakfast Cup is versatile, tastes great even made up to three days ahead of time, and is really filling. When you make them on a Sunday night (like tonight, ahem), let them cool and put them in plastic baggies or in small containers. In the rush of the morning, they can be zapped in the microwave for 45 seconds, and you've got a hot breakfast at your fingertips! I've made a batch and taken 3-4 to work and will grab them out of the fridge when I'm hungry. So let's make these thangs.

Breakfast Cups
These little cups of toast, egg and bacon are very versatile. You can trade the bacon for sauteed spinach or sausage crumbles. The wheat toast can be substituted for your favorite bread. Make ahead of time for a quick grab-and-go breakfast.


Adapted from Martha
Makes 8 cups (serving size: 1-2)


3 TB butter, melted
8 slices whole-wheat sandwich bread
8 slices bacon
8 large eggs
Salt and pepper


Optional toppings:
1/4 cup chopped cilantro, optional
1/2 cup shredded cheese, optional
1/4 cup salsa, optional


step one: Preheat oven to 375. Butter 8 muffin cups (if using a 12-cup pan, try to space them out as they expand). Flatten bread slices a little (using hands or a rolling pin) and cut each slice in half. Press the 2 halves into each muffin cup, overlapping slightly and making sure the bread reaches the edges of each cup. Then, brush the bread with the remaining butter.


step two: In a skilled or in the oven, cook the bacon over medium until almost crisp. It will cook more in the oven. Lay 1 slice of bacon in each bread cup and crack an egg over each. (If the eggs soak through the bread, no problem. See photo above.) Season with salt and pepper. Bake 20-25 minutes, or until the eggs are just set. Pop the cups out of the muffin pan and top with cilantro, cheese and salsa, if you like. Serve hot. Works for breakfast or brunch, with a side salad.


Happy eating!
Laurel