••••BACON, EGG AND TOAST CUPS🥓🍳🍞🥧!!••••

(Source: noblepig.com recipe and Pinterest.com and thegirlwhoateeverything.com and Martha Stewart.com and what2cook.net and tasty.co and everyday food video and the sweet and savory kitchen and LTBG 2010)

••••BACON, EGG AND TOAST CUPS!!

••••BREAKFAST FOR DINNER PARTY 🎉!!!

••••ENJOY THE VIDEO!!

Bacon, Egg and Toast CupsAdapted from Martha Stewart
Serves 6 or more

Cooking spray
6 slices white or whole-wheat sandwich bread
1/4 cup butter, melted
6 slices bacon, preferably thick cut
6 large eggs
Coarse salt and fresh ground pepper

Preheat oven to 375o F.  Spray 6 standard muffin cups with cooking spray

With a rolling pin, flatten bread slices slightly and with a 4-1/4″ cookie cutter, cut into eight rounds. (Now, most of us don’t have a cookie cutter that large.  Flatten your bread and place your largest round cutter on the bread and use as a guide to cut that size hole. 4-1/4″ is pretty much what a piece of sandwich bread will measure when flattened. So, you are essentially cutting the largest round you can minus any crust.)  Cut each round in half, then press two halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup.  Use extra bread to patch any gaps on bottom or sides.  Brush bread with melted butter.

In a large skillet, cook bacon over medium, until almost crisp (I cooked my bacon in the oven for 6 minutes on 375o F.) The bacon will continue to cook in the oven. 

Lay 1 bacon slice in each bread cup and crack an egg over each.  Season with salt and pepper. Place muffin tin on a rimmed cookie sheet to catch any bacon fat.  Bake until egg whites are just set, 20 to 25 minutes. 

🥓🍳🍞🥓🍳🍞🥓🍳🍞🥓🍳🍞🥓🍳🍞🥓

••••BACON, EGG AND HASH BROWN GRILLED CHEESE🧀🥖🍳🍞🥓🥘🥔!!••••

(Source: browneyed baker.com recipes & photos also & countryliving.com)

••••BACON, EGG AND HASH BROWN 

••••GRILLED CHEESE!!

••••THE PERFECT BREAKFAST 🍳SANDWICH

BACON, EGG & HASH BROWN GRILLED CHEESE SANDWICH

YIELD:

2 sandwiches

COOK:

20 minutes

TOTAL:

35 minutes

INGREDIENTS:

• 1 russet potato, peeled
• 4 slices bacon (thick-sliced works the best)
• 2 eggs
• 4 slices white bread
• 2 tablespoons butter, very soft
• 6 ounces sharp cheddar cheese, shredded
  

DIRECTIONS:

1. Place peeled potato in a small saucepan, cover with cold water and bring to a boil over high heat. Once it reaches a boil, reduce the heat and simmer for 5 minutes. Remove from heat and let sit for 15 minutes.
2. Meanwhile, fry the bacon in a large (12-inch) cast iron skillet (use stainless steel if you don’t have cast iron) until crisp. Remove from the skillet to a paper-towel lined plate to drain. Pour the bacon drippings from the pan into a small bowl and set aside.
3. Return the pan to the burner (do not wipe out the pan) over medium heat and fry the eggs to your desired degree of doneness (you can cook them the whole way through, leave the yolk runny, whatever your preference). Remove the eggs to a small plate and cover with foil to keep warm.
   
4. Once the potato is cool enough to handle, grate with the large holes of a box grater. Heat your skillet over high heat and then measure the reserved bacon drippings. Add 2 tablespoons to the hot skillet (if you don’t have quite 2 tablespoons, use vegetable or canola oil to make up the difference). Spread the shredded potatoes in a thin, even layer over the bottom of the skillet. Season with salt and pepper and cook for 5 minutes, or until golden brown on the bottom. Don’t try to turn them or move them until the 5 minutes is up! Once brown, use a wide spatula to flip the potatoes over and cook on the other side for 3 to 5 minutes, or until golden brown as well. Once finished, remove the hash browns to a plate.
5. Reduce the heat to medium-low. Butter all of the slices of bread, making sure to spread the butter over the entire surface of the bread to the edges. Place two pieces butter-side down in the skillet, and then top each slice of bread with a quarter of the cheese, half of the potatoes, one egg, two slices of bacon and the remaining cheese. Top with another slice of bread, buttered side-up. Cook until the bottom is golden brown, then carefully flip the sandwich and continue to cook until golden brown on the other side, about 5 to 7 minutes total. Slice in half and serve!