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weeheartfood: Bacon and Egg CupsSource: Annie’s EatsYield: 6 cups3 slices of whole wheat bread6 eggs6 slices of baconPreheat your oven to 325 F. Meanwhile, partially cook the bacon, drain on a paper towel and set aside till it is cool enough to handle.Lightly grease a cupcake/muffin tin. Using a circle cookie cutter cut out 6 circles from the bread and place them in the bottom of the muffin tin. Wrap partially cooked bacon around each cup and fill with an egg. Sprinkle with salt and pepper. Bake for 20-25 minutes, or until the white of the egg is fully cooked.
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