Cheesy Scrambled Egg and Bacon Cups (Babycakes)

Incredible demand has prompted another book on Babycakes Cupcake Maker Recipes! Kathy Moore and Roxanne Wyss are back with fabulous new recipes in a complete and wide-ranging cookbook that still packs in all of the fun of the first book, but also features specialty recipes for holidays, special occasions, entertaining, cooking for and with kids, smaller families, gluten-free diets and vegan diets. In addition, due to strong consumer feedback, there is a larger selection of savory recipes, including quiches, lunch and dinner pies, biscuits, appetizers and finger foods.

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Makes 8 breakfast cups

Tips

This recipe works best with fresh bread that can be rolled very thin.

If you prefer, you can use 3 tbsp (45 mL) finely chopped back bacon (Canadian bacon) in place of the regular bacon.

8      slices sandwich bread      8

2 tsp      unsalted butter, softened      10 mL

3      large eggs      3

2      slices bacon, cooked crisp and      2
      crumbled

      Salt and freshly ground black pepper

8 tsp      shredded Cheddar cheese      40 mL

1.   Using a rolling pin, roll each slice of bread until it is very thin. Use the large circle of the crust cutting tool to cut a circle from each slice (discard scraps or reserve for another use). Spread one side of each circle with butter.

2.   Place 1 bread circle, buttered side down, on top of each well and gently press into well with the pie forming tool, making a cup. Bake for 5 to 6 minutes or until lightly toasted.

3.   In a small bowl, whisk together eggs and bacon. Season with salt and pepper. Spoon about 11⁄2 tbsp (22 mL) egg mixture into each bread cup.

4.   Bake for 6 to 8 minutes or until egg mixture is set. Transfer breakfast cups to a serving plate and immediately sprinkle with cheese. Let stand for 2 to 3 minutes. Serve warm.

Breakfast and Brunch Bites / page 135