Cinnamon Raisin Egg Cups

Hello Again,

I hear that breakfast is the most important meal of the day.  For some (like me) we just don’t have the time to stand in front of the stove on a lazy Sunday morning. I prefer to spend that time with my beautiful husband, horizontal on the couch watching TV (or maybe doing something else) 🙂

I read an article somewhere about egg cups, I don’t remember exactly where. I quickly ran through the article and stored what I could my memory bank, hoping I could later remember each ingredient. The main picture showed they used white bread. I knew I wouldn’t like the plain bread and it would be the only ingredient I would change.

These little suckers can be devoured in literally 2 bites! Its a perfect quickie breakfast for a lazy Sunday morning and coincidentally, since I was saving this recipe for a lazy day, today was that lazy day 🙂

Like I mentioned this recipe called for plain white, but I am not the kind of person that does things by the book. I like to be unique and creative. You should be able to make everything to your liking. I’m not very key on following directions so without a recipe I just went into my kitchen and played mad scientist. Turns out I’m a pretty good friggen scientist! I opt for Pepperidge Farms Cinnamon Swirl bread instead of that old boring white bread. I figured the cinnamon and raisin would be a perfect kick for these babies (kind of gives it that taste as if you also had some pancakes) I was right! My version worked!

Cinnamon Raisin Egg Cups

Makes 4 egg cups. Calories per egg cup, 97

Ingredients:

  • 4 Eggs – separate egg yolks from egg whites
  • 2 Bacon Slices – Cut each slice in half
  • 4 Slices Pepperidge Farm Raisin Cinnamon Swirl Bread
  • 1 tbsp Finely grated Parmesane cheese
  • Salt & pepper to taste
  • Cooking spray

Utensils needed – Muffin pan

Instructions:

Step 1 – Preheat oven 400 deg. Spray muffin pan with non stick cooking spray and set aside.

Step 2 – Cut each slice into a circle. I used a mini pie cutter which had a 3″ opening. You can use anything as long as it fits perfect in your pan.

Step 3 – Press the bread into the muffin pan. Place in the preheated oven for 5 minutes and remove – set aside

Step 4 – In a heated Skillet – Cook bacon until partially cooked, about 3 minutes.

Step 5 – Fill each cup with 1/4 tbsp of parm cheese. Place pan back into the oven for 4 minutes just so the bottom becomes toasted.

Step 6 – Shape bacon strips into the toast cups. Drop eggs yolks into the cups. Add enough egg white to fill to the rim of the cup without spilling over. Sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about 10 minutes.  The yolks should be creamy.

Step 7 – Remove from oven when done.  Pop out with a muffin remover or fork and serve. 🙂

Enjoy! 🙂

Posted in Breakfast & Brunch, Eggs

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