It has been a loooong stressful week. My mom had back surgery on Monday and I’ve been tending to her needs for several days. Luckily she doesn’t live too far, but it’s hard to help her out the way I want/need to as well as live my own life. She is recovering and doing very well…it only takes time! There are a lot of things I have yet to do. I try and do one little thing a day, so I don’t get overwhelmed, but the boys’ Christmas tree still isn’t decorated. There are boxes stacked up in our living room and presents need to be wrapped. I haven’t started my holiday baking or sent out Christmas cards (eeek!), and things keep piling up. On top of that, there’s friction between my sister and I over something stupid. All this led to a minor meltdown on Tuesday and Ingrid got to hear all about it. Thanks for listening my friend 🙂 There’s just not enough time in my day and the holidays are fast approaching. That’s where this meal comes in. It’s an all-in-one breakfast in a cup. You have toast, eggs, bacon and cheese all wrapped up into one. They’re cute and delicious and come together in a matter of minutes. They’re perfect for breakfast any day of the week as well as a simple supper, when you’re too tired to do anything else. I baked these in a ramekin, but I’m pretty sure they’d work well in a muffin tin. Get creative and have fun. Bacon, Egg, and Toast Cups adapted from One Ordinary Day Printer Friendly Version Makes 2 servings 4 slices whole wheat bread, crusts removed 4 eggs 4 slices bacon, cooked or uncooked shredded Cheddar cheese salt and pepper to taste Preheat oven to 400 degrees F. Butter four ramekins and set aside. While oven is warming, fry bacon slices in a pan until partially cooked, but not crispy (if using precooked bacon skip this step). Remove from pan and drain on paper towel. Meanwhile, butter the insides of 4 ramekins and cut crusts from 4 slices of bread. Gently press the bread slices into the ramekins. Place the bacon slice inside the bread, creating a well for the egg. Sprinkle a small amount of shredded cheese in the center of each bread cup. Crack an egg into the center of each bread cup. Season with salt and pepper, to taste. Cook for 10-15, to your desired level of doneness. Pop toast cups out of ramekins to serve. And the winner of the Tate’s Bake Shop cookies and cookbook is… Andrew’s Mom! Congratulations sweetie! Email your address and they’ll be shipped right out to you.
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