Wednesday, November 9, 2011

Bacon and Egg Toast Cups Gluten Free

Hubby is out of town. That means one thing and one thing only in this house. BREAKFAST FOR DINNER! I don't know why, but Randy does not enjoy breakfast for dinner. He only likes it for Breakfast. I could eat breakfast for dinner every single night. I love eggs, but I am not so much a morning person. So since he is gone for work, we enjoy breakfast for dinner almost every single night. I saw these a long time back and thought they were cute. They looked difficult, but actually they are super easy. So here they are!
Adapted From The Girl Who Ate Everything
Bacon and Egg Toast Cups

6 slices of bacon
6 slices of gluten free sandwich bread
6 eggs
Salt and pepper

Preheat the oven to 400° F. Spray large muffin pan with cooking spray. Find a biscuit cutter or cookie cutter that is close in size to your muffin tin.


In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out circles in each piece of bread using the cutter.
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,
Once all the bread pieces have been topped with eggs,
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.

Serve immediately.
Taylor definately went for the hollandaise.

She also chose to not use the fork and knife I gave her.

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