BAKED EGGS IN MAPLE TOAST CUPS
Tasty toast cups with a hint of maple syrup, an egg, and a tasty surprise of bacon inside. A delicious and fun breakfast or brunch; serve with a cup of coffee or glass of orange juice. Make these in regular muffin cups (or you can use buttered ramekins, but increase the time to about 16 minutes because it takes longer for the heat to penetrate the ramekins). Figure on 1 to 2 cups per person. Adapted from Dakin Farm in Vermont.
Provided by BecR2400
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Butter six muffin cups.
- In a small saucepan, melt the butter and add the syrup. (You can also do this in a microwave).
- Remove the crusts from the bread. Flatten each slice with a rolling pin. Brush both sides of each slice with the syrup mixture.
- Put one slice into each muffin cup and sprinkle the bacon pieces in the cups.
- Break an egg into each cup and bake until the eggs are set; start checking after about 5 minutes.
- Lift the toast cups from the pan and serve immediately, drizzled with additional syrup, if desired.
Nutrition Facts : Calories 190.3, Fat 11.2, SaturatedFat 4.8, Cholesterol 198.9, Sodium 265.9, Carbohydrate 13, Fiber 0.6, Sugar 1.3, Protein 8.7
BAKED EGGS IN MAPLE TOAST CUPS
This recipe comes from Dakin Farms which is a family run company in northern Vermont that produces a superb line of smoked hams and bacon.the little bit of syrup adds a bit of sweetness to the toast cup and the crumbled bacon inside is a happy surprise.Depending on who you're serving, plan on 1 or 2 cups per person. Use a tight...
Provided by Lynnda Cloutier
Categories Eggs
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 400. Butter six muffin cups.
- 2. In a small pan, melt the butter and add the syrup. You can also do this in a microwave.
- 3. Remove crusts from bread. Flatten each slice with a rolling pin. Brush both sides of each slice with the syrup mixture. Pat one slice into each muffin cup and sprinkle the bacon pieces in the cups. Break an egg into each cup and bake til eggs are set; start checking after about 5 minutes. Lift the toast cups from the pan and serve at once, drizzled with more syrup if you like. The best way to crack an egg? On the counter with a flat blow. It may take a little practice to get the amount of force right, but you'll find that the shell breaks cleanly.
MAPLE TOAST AND EGGS
My home's in the country, right next door to my sister and brother-in-law's. They and their two children all enjoy this dish each time I serve it as a special evening meal-although it can also be made for breakfast or lunch. -Susan Buttel, Plattsburgh, New York
Provided by Taste of Home
Time 40m
Yield 12 cups.
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside., Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into a greased muffin cup with syrup side down. Divide bacon among muffin cups., Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° until egg whites are completely set and yolks begin to thicken but are not hard, 18-20 minutes. Serve immediately.
Nutrition Facts : Calories 671 calories, Fat 46g fat (18g saturated fat), Cholesterol 476mg cholesterol, Sodium 805mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.
BAKED EGGS
Serve with toast and fresh fruit and you have a first-class brunch meal.
Provided by Michele O'Sullivan
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
- Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
- Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 3.5 g, Cholesterol 398.5 mg, Fat 18.1 g, Protein 19 g, SaturatedFat 8.1 g, Sodium 372.1 mg, Sugar 3.2 g
SCRAMBLED EGGS IN TOAST CUPS
Take your morning eggs and toast to the next level.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Spread both sides of 4 slices of pumpernickel bread with 2 tablespoons softened butter. Firmly press slices into four 8-ounce custard cups or a jumbo muffin tin. Bake until crisp, 15 to 20 minutes; set aside.
- Meanwhile, whisk 10 large eggs in a large bowl with 1 teaspoon coarse salt and 1/4 teaspoon ground pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-low heat; add eggs. Cook, scraping pan occasionally with a heatproof rubber spatula, until eggs are just set, 8 to 10 minutes.
- Spoon eggs into toast cups; garnish with chopped fresh herbs.
Nutrition Facts : Calories 317 g, Fat 19 g, Fiber 1 g, Protein 18 g
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