Last week I stumbled upon this delicious looking bacon and egg cups recipe and thought that I should try it sometimes, which I did this morning.
Since I don't have a real muffin tin I used a somewhat smaller cake tin, with the result that the handling was a bit more delicate and also my cups are more like 'mini' cups (which is not necessarily a bad thing because the bacon I bought was also smaller than expected and thus it matched perfectly).

This is the result of the first step in the recipe and all what is leftover once I was finished. Not very useful for putting jam on it anymore, but perfect to stir the next cheese fondue :-)

Ingredients:

• 1 slice of bread per muffin cup (1 slice per 4 cups for the 'mini' version)
• 2 slices of bacon per muffing cup (use small slices for the 'mini' version)
• 1 egg per muffin cup (same for the 'mini' version)
• 1 tablespoon shredded cheddar cheese per muffin cup (optional, I used some parmesan instead)
• salt and pepper to taste

Directions:

1. Preheat oven to 375 degrees.
   (that's 190 degrees celsius)
2. Use a cookie cutter to cut circles out of each piece of bread.
3. Grease a muffin tin and press circles of bread in the muffin cups. Place in the oven and bake for 5 minutes or until bread is slightly toasted. Remove from oven.
   (be careful when doing the 'mini' version, your bread will be toasted in well under 5 minutes)
4. Cook bacon in a skillet until halfway cooked (approximately 3-4 minutes).
   (here again: when using small bacon slices they will be ready in less than a minute, be careful to not make them too crispy otherwise they will be hard to fit into the cups)
5. Place 2 slices of bacon on top of the pieces of bread to form a cup (the bacon should cover the bread and the sides of each cup).
6. Crack an egg into each muffin cup (on top of the bacon). It helps to discard a little bit of the egg white after cracking and before pouring into the muffin cup.
   (for the 'mini' version keep the surplus egg white in a bowl and use it to make some 'only-white' cups, one egg gives enough surplus egg white for another cup)
7. Place in the oven and bake for 18-20 minutes or until the eggs are set.
   (for the 'mini' version use 8-10 minutes, I almost burned mine!)
8. Sprinkle cheddar cheese over each egg and continue to bake until cheese is melted (this step is optional).
9. Season with salt and pepper to taste and serve.

Enjoy!

The advantage of my 'mini' version is that you will end up having plenty of little bacon and egg cups, yummy :-)