French Toast, Bacon, Brie and Egg Breakfast Cups
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
 
ingredients:
  • 3 eggs, slightly beaten
  • 2 Tablespoons heavy cream
  • 1 teaspoon cinnamon
  • ¼ teaspoon fresh grated nutmeg
  • 6 slices Whole Wheat or Whole Grain Bread (I now use this Oatmeal Bread recipe from Red Star Yeast - but any kind of whole wheat or whole grain bread is fine)
  • 6 slices partially cooked bacon (2 minutes in microwave or 10 minutes in a 400 oven)
  • 1 small wheel of brie, cut into 6 equal wedges (I cut off the rind)
  • 6 eggs
  • salt and pepper to taste
  • maple syrup or honey
directions:
  1. Preheat oven to 375 F. Spray the inside of each cup of a 6-cup JUMBO muffin tin with nonstick cooking spray and set aside. Spray really well, as these can stick!
  2. In a medium size mixing bowl, whisk together the beaten eggs, cream, cinnamon, and nutmeg.
  3. Dip each slice of bread in the egg mixture, then lightly press them into the cups of the muffin tin, squeezing in the middle to make a sort of heart shape to fit.
  4. Place a wedge of brie in the bottom of the cup, pressing down lightly. Wrap a slice of the partially cooked bacon around the middle, outside of the french toast, so some if it digs into the wet bread. Crack an egg over each wedge of brie.
  5. Place the muffin tin on a baking sheet in the oven and bake for 15-20 minutes, until the bacon and toast are crispy and the egg is set.
  6. Allow to cool slightly in the muffin tin before removing them. To serve, drizzle each toast cup lightly with maple syrup or honey, if desired.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2011/04/14/two-cups-of-breakfast-eat-the-bowl-part-one/