Breakfast Cups

"What's for breakfast?"

Like a cacophony on a Saturday morning... Okay, maybe it's not that bad, but the question still has to be answered with something delicious. Now I have to confess that this was not something Grandma made. It's something I thought I would "sneak" in here that you would enjoy because we sure do. 

Years ago, I found this easy fixer in Country Home magazine and recently resurrected it from my personal recipe collection. This is so easy to prepare. Plus a small batch can help you can get rid of those last few pieces of the sandwich loaf (and then use the crusts for your chickens, if you have them, or save for breadcrumbs), use up leftover bacon, and use up a few eggs that we seem to have plenty of most of the time (thanks to those aforementioned chickens!). 

These are fantastic for brunches too. Just be sure to make up the Potato Gratin Francais to go along with it. You'll be the most popular person on the block...for a couple minutes anyway.

Breakfast Cups

6 slices sandwich bread, crusts removed

3 eggs

1/4 cup heavy cream

1/4 tsp salt

1/4 tsp pepper

3-4 slices of cooked bacon, diced

6 slices of sharp cheddar cheese (or your preference)

Preheat oven to 350F.

Thoroughly grease a muffin tin with butter or canola oil spray.  Gently press bread slices into muffin cup to make a cup. Put a few pieces of bacon in bottom. Set aside.

Mix eggs, cream, salt, and pepper. Carefully pour into each cup containing the bread to just below the top (egg will rise). Top with cheese trimmed to fit over top. Put a couple pieces of bacon on top of each cup.

Bake 1/2 hour or until eggs are thoroughly cooked (test with wooden toothpick). Servings: 1-2. Multiply by number you wish to serve for adequate portions.