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Baked Eggs in Maple Toast Cups
From Miami County Locally Grown
<p>A twist on an egg and bacon sandwich with that incomparable maple flavor – yum! Even better, they’re easy, and great for company!</p>Source: The Official Vermont Maple Cookbook, pamphlet by the Vermont Dept of Ag (Entered by Erin Harris)
Serves: serves 3-6
Ingredients
3 T
butter, plus more for greasing tins
3 T
maple syrup
6 slices
sandwich bread, crusts removed
3 strips
bacon, cooked and crumbled (may substitute ham or sausage!)
3
large eggs
Step by Step Instructions
- Preheat oven to 400 degrees F. Butter 6 large muffin cups.
- In a small saucepan, melt butter and add syrup.
- Flatten bread with rolling pin. Brush with syrup mixture and pat slices into prepared muffin cups.
- Sprinkle bacon, ham or sausage into bottom of each bread-lined cup. Break an egg into each cup; add salt and pepper to taste.
- Bake for 15 min, or til eggs are set. Run a knife around sides of muffin cups to loosen bread and gently lift out toast cups. Serve immediately.