Sunny Side Egg Cups

Sunday night breakfast for dinner is one of my most favorite meals that I cook all week.  Weekday mornings are so rushed and everyone is usually in such a hurry to get out the door that our morning meals are less than extraordinary.  BUT Sunday night is a different story.  I normally have a little more time to invest in our final meal of the weekend. 

Last night I made Sunny Side Egg Cups for dinner and they were a big hit.  Even though I had extra time, they only took about 20 minutes to make.  Now that I know how easy they are to make - these could even make these for a quick weekday breakfast too. 

I decided to leave them plain and let everyone personalize their own egg with "toppings."   (Sausage, turkey bacon and fresh herbs)  We all agreed that these Sunny Side Egg Cups were so good that we need to have them again soon.

Sunny Side Egg Cups
6 slices bread
1 Tablespoon butter, melted
1 ounce cheddar, shredded
6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
2 sliced turkey bacon, cooked and diced
2 Tablespoons sausage, cooked
fresh herbs, chopped (basil, oregano, thyme, rosemary)

Preheat oven to 375.  Remove crust from bread.  Flatten with rolling pin.

Brush both sides with butter and cut in half,diagonally.

With cut sides facing, place 2 bread halves in each of 6 greased muffin cups.  Bake 5 minutes. 

Sprinkle cheese in the bottom of each cup. 

Crack egg over cheese and season with salt and pepper.

Bake 18 minutes at 37 or until desired doneness.  While egg cooks, prepare toppings.  I chose turkey bacon, sausage, fresh basil, rosemary and oregano as my "toppings".

Top egg with toppings of your choice.  My egg of choice was a delicious basil and turkey bacon creation. 

My other favorites were a sausage/oregano egg cup and a rosemary/turkey bacon egg cup. 

The possibilities for these Sunny Side Egg Cups are endless.  Tomatoes, hash browns, salsa, ooohhhh baby.   We are going to have to have these again soon - just so that I can make a Mexican Sunny Side Egg Cup. 

Ciao!

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