12 to 16 slices bread
6 slices bacon
2 tbsp. butter
2 (3 oz.) pkgs. dried beef, coarsely chopped
2 tbsp. all-purpose flour
1 1/2 c. milk
4 hard cooked eggs, coarsely chopped
2 tomatoes, chopped

Trim crusts from bread; fit bread into lightly greased muffin cups, using 1 slice per cup. Bake at 400 for 12 to 15 minutes. Set aside.

Fry bacon until done, and drain well on paper towels; discard drippings. Crumble bacon and set aside.

Melt butter in skillet; add beef and saute 3 to 5 minutes. Stir in flour. Add milk and cook, stirring constantly, until thickened and bubbly. Stir in eggs and tomatoes; remove from heat. Spoon into toast cups (allow 2 toast cups per serving); garnish with crumbled bacon. Yield: 6 to 8 servings.