Usually when I crash Brian’s blog I have something gluten free to share with you, but not today. I found the recipe for these on Pinterest over the weekend and thought they would make a fun breakfast (or brunch) for the kids. Mine aren’t as pretty as the ones on Pinterest, after all I am just not Martha, but they came out pretty good.
These were really easy to make. I did mine a little different than the original recipe. I sprayed the muffin tin with olive oil spray and preheated the oven to 345 degrees to get ready. I got the pan hot to start the bacon in while I removed the crusts from 6 slices of bread.
I used the circle cutter for the first one and then quickly realized that wasn’t even necessary – I just smooshed the bread into each muffin slot and shaped it around the edges by hand. That actually worked out better than the one where I used the circle cutter and I don’t think the edges came out too bad.
Once I had all the bread placed I sprinkled a teeny tiny bit of feta cheese in each one. I browned up a bit of turkey bacon, cooking it to about half way. It finishes cooking in the oven, so you don’t want to cook it all the way. Once I was happy with the bacon I folded each piece in half and added it to the muffin cups, on top of the bread and feta crumbles. Then I cracked an egg into each one, sprinkled it with a twist of black pepper, a pinch of kosher salt, and a little bit of chives.
Into the oven for about 20 to 25 minutes until the egg is set. I think I pulled ours out at 22 minutes.
Then you just serve them up. They held together really well, forks probably weren’t even necessary. These could reasonably become an on-the-go breakfast for school mornings. Brian and the boys all approved so I think this will become a regular menu item since we almost always have bacon and eggs in the refrigerator.
Thanks for hanging out in the kitchen with us!