one cup of bacon, eggs and toast, please.

photo and recipe via comfort of cooking

Now that summer is in full swing, I have been trying to keep up with my "New Recipe A Day" goal. So far, I hold a 5/7 track record, which is not too shabby, and a considerable improvement from my nine-month dry spell. 

This morning I ventured to make these 3-in-1, on-the-go breakfast bites -- aren't they adorable? What's even more appealing is that they are incredibly easy to make! Enjoy!

Ingredients
4 slices of bacon
4 slices of bread
Shredded cheese
4 eggs
Salt and pepper, to taste 

Instructions

1. Preheat the oven to 400° F. Grease muffin pan with nonstick cooking spray. 
2. In a frying pan, cook bacon for ~ 3-5 minutes, or until partially cooked but not completely crispy. Transfer to a paper towel-lined plate.
3. Cut out rounds of bread (I used Asiago rolls from TJ's*) with a round cookie cutter or drinking glass. Press the bread rounds into the greased muffin wells. 
4. Curl a piece of bacon around each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. 
5. Sprinkle a small amount of shredded cheese on top of each piece of bread -- yes, even more cheese. 
6. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks. (I'm not a huge fan of yolk so I covered the yolks with more egg white to create a poached egg effect. Worked wonderfully).
7. Bake until eggs are cooked through to your liking (~10-12 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. 
8. Season with salt and pepper to taste, and serve immediately.

*TJ's = Trader Joe's, one of my most favorite places in the world. Seriously.

yield: 4
type: Bfast/Brunch
difficulty: Easy
cost: $