Bacon & Egg Toast Cups
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
The classic morning trio of bacon, eggs, and toast comes together in a fun handheld format. The bread is rolled out thin, slathered with Dijon mustard for a savory flavor boost, and layered into a muffin pan, where it pre-toasts before cracking in eggs. The recipe makes six egg cups, but you can easily double it to serve more people. Take a peek as the eggs cook; if the toast points are browning too much, loosely cover the pan with foil.
Ingredients
Cooking spray
4 spray(s)
Reduced-calorie oatmeal bread
6 slice(s)
Dijon mustard
1 Tbsp
Egg
6 large egg(s)
Kosher salt
¼ tsp
Black pepper
¼ tsp
Chives
2 tsp, chopped
Cooked crisp center cut bacon
3 slice(s)
Instructions
1
Preheat the oven to 375°F. Coat a 6-cup muffin pan with cooking spray.
2
Roll the bread slices as thinly as possible. Coat both sides of the bread with cooking spray and place on a work surface. Brush the mustard evenly over the top of the bread slices. Cut the bread slices in half diagonally. Arrange 1 bread triangle, mustard side up, in each muffin cup, and then top each with 1 bread triangle, perpendicular to the first piece so that 4 evenly spaced points extend over the edge. Bake at 375°F until lightly toasted, 4 to 5 minutes.
3
Remove the pan from the oven (leave the oven on). Crack 1 egg into each toast cup; sprinkle evenly with salt and black pepper. Bake until the whites are set and the yolks are done to your liking, 12 to 13 minutes for a runny yolk. Sprinkle the tops with chives and bacon.
4
Serving size: 1 toast cup
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