Jun 6, 2016
My brothers and I attended a school that was a 30 to 45-minute drive away. But because we rode the school bus which had to pick up several other students, we had to be ready to go by 5:30 am. That meant our mom, who also had to go to work, had to be up as early as 4am to make breakfast, our baon and also to get ready for work. On many days we simply took our breakfast with us and ate on the ride to school.
I look back on those days as, coincidentally, the new schoolyear starts today for most students in the country. Portable breakfasts like this are important for schoolers and workers on the go. However, it's also a great brunch served with a salad, as a savory snack or as an appetizer.
BACON AND EGG BREAKFAST CUPS
What's In It?
6 Bread slices, ends removed
1/4 cup melted butter
6 bacon slices
1/8 cup cooking oil
*Other things you'd need:
6 large aluminum or glass muffin cups
Round cookie cutters
Preheat oven to 150-200C. Prep muffin cups, brushing the sides with cooking oil.
Dip the bread slices into the melted butter to soften them. Cut into circles so that they fit the bottom of the muffin cups. Line the muffin cups with the round bread slices.
Line the sides with bacon. Crack one egg into the space in the middle and sprinkle a little Italian seasoning.
Bake in the oven for about 5 minutes or until the eggs are cooked and set.
Bon Apetit! :)