Baked Eggs in Maple Toast Cups

I "borrowed" this recipe from my friend, Melissa Devoe, whose cooking blog is on my blog list and let me tell you--it's a simple and delicious recipe that you'll want to make almost on a daily basis!

I've made batches of these cute, yummy treats about three times and my husband absolutely loves them. It was just a nice variation to the typical 5-scrambled egg and bowl of cereal breakfast that he's so accustomed to. I typically don't wake up in time to even make myself breakfast, but these are definitely worth the time and effort!

The recipe says to bake for approximately 8 to 10 minutes. If you're like me and like firm eggs and a crunchy crust, then you should time the oven for 15 to 20 minutes. The saltiness of the bacon combined with the sweetness of the maple syrup is so mmmm.....good! Oh, I even doubled the sweetness by using maple bacon.

Try it and enjoy! And thanks to Melissa for sharing such a lovely treat!

Baked Eggs In Maple Toast Cups
(adapted from Dakin Farms)

1 and a half Tbsp. butter
1 and a half Tbsp. pure maple syrup
6 slices thin sandwich bread
3 slices bacon, cooked until crisp and broken into small pieces
6 large eggs

1. Preheat the oven to 400 degrees. Grease 6 muffin cups. In a small saucepan, melt the butter and add the syrup.

2. Remove the crusts from the bread. Flatten each slice with a rolling pin. Brush both sides of the bread with the syrup mixture. Pat the bread into the muffin cups and sprinkle the bacon pieces into the bottom of each cup. Break an egg into each cup and bake until the eggs are set; this will take approximately 8 to 10 minutes, check regularly.

3. Lift the toast cups from the tin and serve immediately, drizzled with additional syrup, if desired.Serves 3 to 6.