Egg And Toast Cups

1. 1

   Preheat oven to 375u00b0.

2. 2

   Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.

3. 3

   With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Bake at 375u00b0 for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.

* Per serving · 4 servings · Values may vary.