An open-faced breakfast sandwich unlike anything you’ve seen before! Breakfast Toast Cups bring you all your morning favorites like crispy toast, salty bacon, and hearty eggs, all combined in the cup of a muffin tin. What a concept, right?! Well, we’re pretty sure these savory bites will bring you lots of sunshine as you rise and shine. Breakfast Toast Cups are the best way to start any day of the week!
Ingredients
- 12 slices bacon
- 12 slices whole wheat bread
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 4 cups baby kale
- 2 tablespoons parmesan, freshly grated
- 12 large eggs
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon fresh chives, chopped
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line a baking sheet with foil and lightly oil a 12-cup muffin tin.
Step 3 –Place the bacon strips in a single layer on the prepared baking sheet and bake until they are almost crisp, about 6-8 minutes.
Step 4 –Transfer the bacon strips to a paper-towel-lined plate.
Step 5 –Line the muffin tin cups with the bread slices and bake until they are slightly firm, about 5-6 minutes.
Step 6 –In a large skillet over medium-high heat, heat the oil.
Step 7 –Add the garlic to the oil and cook, stirring frequently, until the garlic is fragrant, about 1-2 minutes.
Step 8 –Stir the kale into the garlic and cook until it has slightly wilted, about 2-3 minutes.
Step 9 –Stir the parmesan into the kale mixture.
Step 10 –Adjust the oven temperature to 375 degrees F.
Step 11 –Lay the bacon slices in the bread-filled muffin cups and top with the kale mixture.
Step 12 –Gently crack the eggs into each of the cups.
Step 13 –Season the eggs with the salt and the pepper.
Step 14 –Bake the toast cups until the egg whites are just set, about 15-20 minutes.
Step 15 –Serve the toast cups immediately and garnished with the chives.
