Egg & Bacon Baskets
Prep Time: 20 Minutes
Cooking Time: Cook 25 Minutes
Breakfast in a cup. Crispy bacon filled with toast, cheddar cheese and a sunny-side up egg.
November/December 2022 Dig In the Big Y Magazine
Recipe by:
Ingredients
Directions
1. Wash hands with soap and water.
2. Preheat oven to 400 degrees Fahrenheit.
3. Place bacon, in a single layer, in a large nonstick skillet. Wash hands after handling raw bacon.
4. Place skillet over medium heat and cook for 8 minutes. Flip and cook for 5 minutes or until bacon just begins to crisp and is still pliable. Transfer to a paper-towel-lined plate. Repeat with remaining bacon.
5. Using a cookie cutter, cut out 12 circles from the bread slices.
6. Fill muffin tin cups with two slices of partially cooked bacon each, wrapping in a circle. Place bread slices in center of each cup.
7. Evenly divide cheese among cups and add egg to each. Wash hands after handling raw eggs.
8. Sprinkle with salt and pepper and cook until both yolk and white are firm, about 12 minutes.
9. Serve immediately.
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Nutrition Facts
Calories: 200, Total Fat: 11g, Saturated Fat: 4g, Cholesterol: 205mg, Sodium: 443mg, Total Carbohydrates: 12g, Dietary Fiber: 1g, Sugars: 1g, Protein: 13g