Adapted From The Girl Who Ate Everything
6 slices of bacon
Today I used EnerG gluten free brown rice bread.
You can save the crusts to use for breadcrumbs or stuffing at a later time. Press the bread rounds into the greased muffin wells.
Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position.
Crack one egg over each piece of bread being careful not to break the yolks,
bake until eggs are cooked through to your liking (about 15 minutes) and bacon is crispy.
Run a knife around the edge of each muffin well and pop the egg cups out.
Season with salt and pepper to taste and if you desire serve with easy hollandaise sauce on the side.
Taylor definately went for the hollandaise.
She also chose to not use the fork and knife I gave her.