Nutritional Info (Makes 6 bowls):
145 Calories, 8.1g Fat, 9.2g Carb, 8.2g Protein.
6 slices of bread
6 slices of bacon
1 bag of shredded cheddar cheese
What You’ll Need:
1 cupcake pan
1 large pan
1). Preheat the oven to 400 degrees.
2). Use a glass to punch circles out of the bread slices. Depending on the size of your glass and bread slices, you might be able to punch two circles per slice, like I did, and only need to use three slices of bread.
3). Spray nonstick spray into the cupcake craters in the pan and then press the bread into the cupcake pan. (*** See note at bottom of this page).
4). Heat the frying pan on on high for about a minute. Add the 6 slices of bacon and cook for about 3 minutes, leaving it cooked, but pliable. Take off of heat and let the bacon cool for a minute.
5). Add bacon around the edges of the cupcake pan.
6). Add 1 pinch of cheese (about 1 tablespoon) into each “bowl”.
7). Place into the oven for about 5 minutes to melt the cheese. Take it out and set it next to where you’ll separate the egg yolks.
8). Separate the egg yolks from the whites. Add yolks to the bacon/bread/cheese bowls.
9). Place back into the oven for 8 minutes (yolks will be soft – if harder yolks are preferred, add a minute, 2 max).
10). Breakfast Time! (While mine tasted really good, they did not look as pretty as they did in the picture of the recipe when I first found it... so here is a picture of the prettier one for you to drool over.)
***Note: This was a pretty delicious little meal. It would be awesome with waffles on the side. The only complaint I had was the bread seemed a little dry after coming out of the oven. The next time I make this I will try lightly buttering the bread before pressing them into the cupcake pan.