What’s with me and breakfast lately? I fell like all I show is breakfast. I will say this, the good thing about breakfast is you can have it any time. Snack, brunch, lunch, dinner, and even in the morning.
I go through these stages where all I want to do is get up on Sunday and prepare these huge brunches, filled with crepes, sausage, Bacon, eggs, and some sort of delicious pastry. Then I realize, I’m entirely to lazy for that.
And Mr. PBandO just end up going to our neighborhood greasy spoon. I loooove greasy spoons, don’t’ you? It brings me back to my younger days, rolling out of bed at around noon, and heading out for a greasy breakfast. But I digress.
Once and a while, I actually do get off the couch and makes some pancakes, cinnamon buns, and these awesome little all in one breakfast treats. These are so easy to make. I feel bad posting it as a recipe, it’s THAT easy. But I had to share!
Maybe next week I’ll post something other than breakfast….. probably not though! YAY breakfast!
[Adapted from http://www.marthastewart.com/330179/bacon-egg-and-toast-cups]
2 Slices of Whole Wheat Bread
2 Tablespoons of Melted Butter
2 Slices of Bacon
Salt and Pepper
Pre-Heat Oven to 375 Degrees. Spray a muffin tin with no-stick spray.
Cook bacon, drain fat and set aside.
Lay out your bread on a cutting board. Using a rolling pin, flatten out the bread, to about ¼ inch. Cut into a 4 to 5 inch circles. I used a soup bowl for the size.
Melt butter in microwave for about 20 seconds or until melted.
Gently press the bread into prepared muffin tin. Brush with melted butter. Lay bacon in the bottom of the bread. Crack an egg into each bread cup. Sprinkle salt and pepper.
Put in the oven for 30-30 minutes, or until the egg is set.
You could totally add cheese between the bacon and the egg.