Bacon, Egg, and Cheese Toast Cups

After a long night of drinking, there is no better cure for a hangover than some greasy eggs and bacon.  Follow this simple recipe for a quick and easy bite-sized version of this breakfast classic.

This great recipe comes together easily and tastes delicious!  What's better than a hand-held, portable breakfast to chow down on with your morning coffee?  Maybe someone to cook it for you.  But all of us normal people will have to settle for this alternative.

You will need:

2-3 tablespoons unsalted butter, melted
8 slices sandwich bread
6 slices bacon 
1/4 cup shredded cheddar cheese 
6 eggs
salt and pepper

Preheat the oven to 375 degrees F.  While the oven preheats, cook the bacon in a large pan on medium heat.  Undercook the bacon slightly, it will crisp up more in the oven.  Watch out for vicious bacon grease, that will attack and burn unwary fingers.  Lightly butter 6 cups of a muffin tin.  Using a cookie cutter or the top of a drinking glass, slice the pieces of bread into circles.  I used a regular sized glass, and twisted it while applying downward pressure to the slice of bread.  I used wheat bread, but white or rye should be great alternatives as well.  Slice each circle in half and overlap them in the muffin cups.  Use extra bread to fill in the gaps.  Apply another light layer of butter on top of the bread cups, then place a bacon slice inside topped with some shredded cheese.  Again, you can choose some other cheeses to use here--mozzarella or pepperjack should be delicious.  Now, you've got some cute little cheesy bacon cups ready for your eggs.  Crack an egg in each cup and sprinkle with salt and pepper.  Bake for 20-25 minutes or until egg whites are set.  Run a knife around the edges to loosen from the muffin tray, and eat up!  some crispy, gooey, greasy breakfast is now ready to serve.

Recipe adapted from Martha Stewart