"These scrumptious all-in-one breakfast muffins are pure genius and require just one muffin tin to create perfect single-serving portions."
Ingredients
6 (3/4-ounce) slices whole-wheat bread
1 tablespoon unsalted butter, melted
1 ounce shredded reduced-fat cheddar cheese (about 1/4 cup)
1/4 cup finely chopped tomato
6 large eggs
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 bacon slices, cooked and crumbled
1 tablespoon chopped fresh chives (optional)
How to Make It
- Preheat oven to 375°.
- Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.
- With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Bake at 375° for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.
By: Katie Workman, CookingLight
Photo: Jennifer Causey; Styling: Lindsey Lower