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1
Preheat oven to 375u00b0F.
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2
Butter each slice of bread.
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3
Squeeze into the ramekin or muffin tin, buttered side down. Press bread against sides of dish to push crust above the rim and make enough room for the egg.
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4
Because the bread doesn't always go where you want it to without tearing, you may find yourself with some pretty big holes.
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5
Don't worry aboutt it. Just patch it with a buttered piece torn from another piece of bread.
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6
Top with 1-2 Tablespoons chopped bacon, if using.
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7
Break one egg into each ramekin and grind fresh pepper over the eggs.
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8
And don't skimp on the black pepper! You will regret it!
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9
Sprinkle evenly with about 1 additional Tablespoon shredded cheese and any other desired seasonings.
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10
Bake 15 to 25 minutes, till cheese is browned and eggs are cooked to desired consistency.
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11
If you prefer runny yolks, pull the eggs from the oven closer to 15 minutes.
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12
If you prefer medium yolks remove at about 20 minutes.
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13
If you like yolks that are firm all the way through, cook closer to the 25 minute mark.
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14
Remove toast cups from the dishes and serve. (These can also be served in the ramekins if they were cooked in them, but can pose a burning hazard for small hands. Use your discretion.).
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15
Serve hot, warm, or room temperature. Use hot sauce as desired.
