Bacon, Egg & Toast Cups with Spinach
by:
I came across this Martha Stewart recipe this week and was kind of mad at myself for not thinking of it first. It's brilliant. I love the idea of an entire breakfast within one little "muffin". This would be a wonderful idea for a breakfast with guests: they look wonderful and really don't take much time or preparation at all.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
2 tablespoons unsalted butter, melted
6 slices sandwich bread (I strongly suggest the Rye-Pumpernickel Swirl bread)
4 slices bacon
12 leaves spinach
Salt and pepper, to taste
Nutrition Facts
Bacon, Egg & Toast Cups with Spinach
Servings Per Recipe: 4
Amount per Serving
Calories: 200
- Total Fat: 10.6 g
- Saturated Fat: 5 g
- Trans Fat: 0.2 g
- Cholesterol: 24 mg
- Sodium: 463.8 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 3.2 g
- Sugars: 0.3 g
- Protein: 7.2 g
preparation
1. Preheat your oven to 375 degrees. Lightly brush 4 muffin cups with butter (Muffin cups are the tins that come with only six, not twelve. I left the two in the center empty but you can easily change this recipe to make 6). Using a rolling-pin, flatten the bread slices.
2. If you have a 4 1/4 cookie cutter, use that to cut 6 rounds. I ended up using the top of a jar and using a knife. Mine were a bit smaller, so I cut 12 rounds from 6 pieces of bread.
3. Reserve four as rounds. Cut the remaining 8 in half.
4. Press a round into the bottom of each muffin cup. Place four half rounds around the edge of the cup.
5. Brush the bread with the remaining melted butter. Cook the bacon over medium heat for 2 minutes on each side. It does not need to be fully cooked, it will cook more in the oven.
6. Add one bacon slice to each cup. Crack an egg over each and season with salt and pepper.
7. Add three spinach leaves to each cup.
8. Bake at 375 until egg whites are just set, 20-25 minutes (mine took 20 minutes).
0
comments