- Loaf of sandwich bread
- 1 package of fully cooked bacon
- Shredded cheddar cheese
- Cooking spray
Spray a muffin pan with cooking spray and heat oven to 350 degrees. Cut each slice of bread into a circle small enough to fit perfect into the bottom of each muffin section of the pan. I use the top of a cup or a small sauce container depending on how large the muffin circles are in the pan. I use the packaged bacon that you can purchase that is already cooked. I tear each slice of bacon into thirds or in half and place on top of bread in pan covering the bread. Then, I top the bacon with shredded cheddar cheese (as much as you want). I mash down the bread, bacon, and cheese into the bottom with my hands. Then, crack an egg on top of each section in pan. You can bake this right after you assemble in the pan or you can refrigerate overnight and bake in the morning. Just be sure to cover with plastic wrap if you plan to refrigerate and bake later. Bake at 350 until you no longer see the egg whites as clear on top if you like your yolks runny. If you like your eggs well done, bake until the yolks are fully cooked and not jiggly when you gentle shake the pan side to side. Remove from oven and let it cool a minute. Each little section should come out of the pan nice and easy. I use 2 forks to raise each out of the pan from its sides. I usually serve with grits or with hash brown casserole.
Origin: my own concoction