Breakfast Bowls, Round Two

In an earlier post, I made bowls out of bacon for a delicious and pretty breakfast treat.  Here, I've used a Martha Stewart guide for another breakfast bowl- this time made out of bread- and it couldn't be easier!

For four servings, you will need:

3 slices of bread (white or wheat)
4 eggs (medium size works best)
4 slices of bacon
salt and pepper to taste
and a muffin pan

Preheat your oven to 375.  Then, all you have to do is cook the bacon until it is floppy-done.  It will finish cooking in the oven.

About like this

While the bacon is cooking, butter four muffin tins.  Take your bread and mush it flat.  Then cut it in half and use one half to partially line one muffin tin.

Use one quarter of the slice to finish the bowl.

Once the bacon is done, lay it inside the bread bowl and top it with an egg.  Salt and pepper if you'd like and then pop in the oven!

If you like your eggs cooked like a normal person (runny with the whites set), bake for 20 minutes (slightly longer if you've used large eggs).  If you like your eggs more on the done side (like me!), leave them in the oven for 25 minutes (longer for large eggs).  They should pop out pretty easily, but if they do stick, run a knife around the edge of the pan.  Toast, eggs, and bacon all in one!

We had these for breakfast last weekend, and liked it so much we made it again for lunch!