Breakfast Toast Cups

fter discovering this recipe in the September 2010 issue of Everyday Food, I knew I could make some improvements right away. Once I'd verified that the 10 eggs I had in the fridge weren't part of the recall, I separated the whites; the yolks in the original recipe were left whole like a fried egg, which I frankly don't enjoy. I also wanted to experiment with sausage and cheese options, mostly for the fat and salt reduction. Mostly. All the steps were super easy, but rolling and cutting the bread was a tad on the laborish side.

4 slices bacon
3 ounces sausage, cooked and crumbled
8 slices wheat sandwich bread
10 egg whites
Salt and pepper, to taste
1/2 C shredded cheddar cheese
1/4 C sliced pickled jalapeno peppers


Preheat oven to 375. Cook bacon in paper towel-lined plate in microwave until almost crisp. As bacon cools, use paper towel to grease a 12 cups in a muffin tray. Flatten bread slices with rolling pin and, using a 2" round cutter, cut out 3-4 rounds from each slice.


Arrange rounds in bottom of muffin cups so that one edge of each round is exposed at the top of the cup. Overlap rounds and fill in gaps with bread scraps as needed. With a squeeze bottle, load approx. 3 T of egg whites into each cup, seasoning lightly with salt and pepper.


Loosely roll bacon strips and place one into four cups; evenly distribute crumbled bacon into four cups, and place cheese and jalapeno slices in remaining four. Bake 25-30 minutes or until eggs are cooked through.