We always try to do something special for breakfast on Conference Weekend and these little breakfast cups did not disappoint. They've got a crispy toast bottom and an egg, cheese and bacon top. It's similar to a breakfast casserole, but not nearly as generic and much more fun to make.
Start by preheating your oven to 400 degrees.
In a skillet, cook 6 pieces of bacon until just underdone. You want the bacon to still be pliable. I promise, they will finish cooking in the oven.
While the bacon cooks, spray a large muffin tin with cooking spray. Line the bottom with regular white bread, cut into circles with a cookie cutter or in my case, a glass cup. Top with some shredded cheddar cheese and place in the over for about 3 minutes, or until the cheese melts.
Crack an egg into each cup, line with a slice of the almost cooked bacon and sprinkle with pepper. I suggest omitting salt because the bacon itself is plenty salty, and more salt would just be too much salt. So leave out the salt.
Place back in the oven for 8-10 minutes, or just until the egg white is cooked through. The bacon will become crisp and the egg yolk stays nice and creamy, making almost a sauce.