Sunny Side Up Breakfast Cups

I know that each and everyone one of you know this, but Pintrest is the greatest! It's like the digital storage unit that I have been dreaming of. It's where I can build my make believe new house, pick out my make believe size 2 summer shopping outfit, digitally redecorate my bathroom complete with old window panes and garage sale finds, and visualize that perfect recipe for sharing with our family at the next big Holiday. There are so many different ideas that I sit and look at and think, now why didn't I look at that tissue box and see a hand made bathroom towel rack. Really. I don't know what I'm more impressed with. Pintrest itself for being able to handle all of the greatness that it is, or all of the people who post the ideas on Pintrest. I know for certain it makes this follower feel so much more creative (although slightly more copycat like).

I found this picture on Pintrest a while back and knew I had to give it a try someday.

If you couldn't tell by now, I am totally addicted to cupcakes, or really, anything that is cupcake-esq, cupcake shaped, or just simply cups. Really. I am. I think it's about time to find a support group.

Anyways, I was searching for simple breakfast ideas and I saw this.

 I had to try this!

So here you go!

What you need:

A Jumbo Cupcake Pan(although you could make these in a standard size pan, you just have to skimp on the egg and to me, why waste part of an egg?)

Cooking Spray

6 large eggs

6 slices of whole weat or white bread

(I actually used 12 grain bread and it worked great)

6 slices of bacon

shredded cheese



What you do:



Spray 6 cups of jumbo cupcake pan. Set aside.
Preheat oven to 400 degrees.
In a skillet, cook the bacon until it's just slightly cooked, you don't want it crispy, you want to be able to mold it to inside of cupcake tin. After cooking it slightly, remove to paper towels to drain off some fat.
Take the slices of bread and cut out a circle close to the size of the bottom of the cupcake pan. (I used the wilton round fondant cutters, but a glass works just as well)
Place one of the round slices of bread in each cup.
Take 1 slice of bacon and wrap it around the edges of the cup, pressing it down around the edges of the bread as best you can.
Place some shredded cheese on top of the bread.
Crack the egg on top of the bread and inside of the bacon.
Place in the oven and bake until the eggs are done to your liking and the bacon is crispy. (I baked mine for about 12 minutes and my yolks were just done. If you like it a little more sunny side up I would suggest about 8-10 minutes.
Remove from oven, cool in pan for a few minutes, remove from pan and enjoy with some nice fruit, o.j. and coffee for a perfect breakfast!

These also tast great left over and reheated. Aiden loved eating these for breakfast before school. They were quick, easy, nutritious and filling!

Remember, Sweet & Simple Sunday #7 is still open and taking posts. Stop over and link up what you've been up to this week! And if you're interested in Guest Blogging make sure you drop me a line at cupsbykim@gmail.com