Bacon, Egg and Challah Cups




You thought I was going to say cheese, didn’t you???





1/2 loaf of challah
1 package of turkey bacon, 12 slices
1 dozen eggs
1 cup shredded cheddar cheese (optional for the non-Hebs)

Preheat oven to 375 degrees. Use your judgement to break challah into 12 sections. Grease a muffin tin and challah in the muffin cups. Place in the oven and bake for 5 minutes or until bread is slightly toasted. Remove from the oven. Cook turkey bacon in a skillet until halfway cooked (approximately 3-4 minutes). Crack an egg into each muffin cup (on top of the challah). Place in the oven and bake for 15-18 minutes or until the eggs are set (do not overcook of the eggs will be tough). Sprinkle cheddar cheese over each egg and continue to bake until cheese is melted (if desired). Season with salt and pepper to taste and serve.

These are very delicious and a different take on the normal bacon and eggs breakfast. Erin made these with challah since that’s what was sitting around the house, but you could always use your favorite bread (try out different kinds and keep me posted). Also, if you prefer not to have an over easy (or over hard if you cook too long) egg on the top, you can scramble the eggs first or use an egg substitute like Egg Beaters or Ready Egg. Cheese is always delicious and always a great option if you’re not kosher (the more, the merrier, right??).


About JustFrank

Just a typical Washington, DC Suburbanite - University of Maryland Graduate, loves to spend time with his girlfriend, go out on the weekends, and spend quality time with his family. View all posts by JustFrank

One response to “Bacon, Egg and Challah Cups

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