– 1 pound of bacon
– 1 small loaf of crusty bread (like French or sourdough)
– 18 eggs
– ¾ cup of milk
– 1 cup of shredded cheddar cheese
– Salt, pepper, and spices to taste
Preheat the oven to 350 degrees. Cook the bacon and crumble it into bite-sized pieces. Cut the bread up into small, half-inch by half-inch cubes. Spray two muffin pans with cooking spray and fill each cup to about 1/3 full with the cubed bread. Distribute the bacon evenly amongst the two pans. In a bowl, scramble the eggs with the milk and spices (I used Italian Spice, but whatever you like with your eggs is fine). Using a ladle, distribute the egg mixture amongst the two muffin pans. Put them in the oven for about ten minutes, then take them out and sprinkle generously with the shredded cheese and put them back in the oven for 10-15 minutes or until the eggs are set. Serve hot with coffee and orange juice.
This recipe has a couple things going for it: first, it’s cheap. The crustier the bread is, the better, so you can use the discounted day-old bread loaves from the grocery store. Eggs and shredded cheese are always pretty cheap, so your only real cost is the bacon. Second, these breakfast cups are delicious. They have everything people love about the mornings—toast, bacon and eggs. If you like one ingredient more than the others, just add more, this recipe is easy to customize. My major complaints are the time it takes to make (about 30-40 minutes of preparation with 25-30 minutes of baking) and the mess it makes, but most people probably won’t mind their kitchen smelling like bacon for a day. This recipe is great taste makes the effort worth it.