‎6 slices bread
12 slices bacon (about 3/4 lb.)
12 eggs
1/2 cup shredded cheese
salt and pepper, to taste

Preheat oven to 400°F. Spray a 12-cup muffin pan with non-stick cooking spray (Pam or Baker's Joy).

Heat a 12-inch skillet over medium-high heat. Arrange the bacon in the skillet in a single layer and cooked until its fat is mostly rendered but it’s still pliable, about 4 to 5 minutes.

Using a cookie cutter, cut two 2-inch circles out of each slice of bread. Place a bread circle in the bottom of each muffin cup. Wrap a slice of bacon around the edge of each muffin cup; sprinkle cheese onto the bread in the space lined by the bacon. One by one, crack the eggs into a small bowl and transfer the yolk and some of the white on top of the cheese. (Unless you’re using small eggs, using all of the white will cause the eggs to overflow the muffin cups). Season with salt and pepper.

Bake at 400°F until the egg white is set, about 8 to 10 minutes (longer if you like your yolks firm). Using a thin knife or offset spatula, remove the bacon-toast-egg cups from the pan. Serve warm.

Submitted by: Malinda Tucker