There was some leftover bacon in our fridge, so I thought I would give these a try. They looked so good in the magazine, and there was a whole section of different things you can make in your muffin tin. The first time making these the eggs over cooked. The yolk was supposed to be runny, and it ended up being more like a hard boiled egg. Yuck! I am not giving this recipe up though, going to try it again, the next time we have bacon in the house or sausage . 8 slices of white or whole wheat bread 6 slices of bacon 6 large eggs coarse salt and ground pepper 2. In a large skillet, cook bacon over medium, until almost crisp. 4 minutes. Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set. 20 to 25 minutes. Run a small knife around cups to loose toasts.
