Ever since I made the bacon cups, I’ve been in this energetic state to find new ways to serve food. I looked at StumbleUpon, foodgawker, TasteSpotting, Food Network, and the other countless cooking blogs out there.
One caught my interest. Lick The Bowl Good featured a Breakfast in a Cup article that I just fell for. I adapted the recipe.
Serving Size: 3
- 3 ramekin cups
- 3 slices of sourdough bread, crusts removed
- 3 slices of bacon
- 3 eggs
- 1 mushroom, finely chopped
- handful of shredded cheese (I used the Mexican blend)
- parsley (I prefer fresh parsley)
- salt and pepper to taste
Preheat oven to 400 degrees.
Butter the inside of the ramekin cups. Place half a slice of bread on the bottom of the ramekin. Cut the leftover bread into strips. Use the strips of bread to cover the sides of the ramekin.
On a skillet cook the bacon strips halfway over medium heat. Be careful not to overcook the bacon on the pan or else it will blacken in the oven (unless you like your bacon really burnt).
Place the halfway cooked bacon in the cup, creating a well for the egg.
Sprinkle a small amount of shredded cheese in the center of each cup.
Crack an egg in the center of each cup. Top with the mushroom pieces and parsley. Sprinkle with salt and pepper.
Bake for 10-15 minutes.
Serve warm in ramekin cups.