Bacon and Egg Toast Cups
- 8 pieces of Canyon Bakehouse Gluten Free 7-Grain Bread
- 6 Eggs
- 6 pieces of bacon
- salt and pepper to taste
- Non-stick baking oil for the muffin tins
- Preheat the oven to 375 degrees. Grease a 3X2 muffin tin with your choice of non-stick baking oil. Put one piece of bread into each of the 6 muffin cups and press down so that the center of the bread is lining the bottom of the cup. Take the additional two pieces and cut each of them into four squares. Place those small squares in the center of each cup on top of the bread slices. This will help keep the egg elevated a bit higher as it bakes.
- Cut your bacon in half and cook in a skillet until it’s almost crispy, but not fully done. Place two pieces of the bacon in each bread cup and crack an egg in each. Season with salt and pepper and bake for 25 minutes. Remove the toast cups from the muffin tin and enjoy immediately!