I love spending quality time with my mom. It’s amazing how much closer my mom and I have gotten as I’ve gotten older. It must be that once you’re done with trying to get away with things, you have something in common with her that all of sudden makes you understand why she thinks the way she does. That’s just my theory.

So my mom and I spent the weekend on a staycation together. And what better way to bond than over breakfast. I wanted to try out these egg cups but I decided to make them two ways with turkey bacon and without.

Turkey Bacon Egg Cups

Ingredients

3 slices Pepperidge Farm Very Thin Whole Wheat Bread
3 large Eggs
3 slices Turkey Bacon
Cooking Spray
Sea Salt, to taste
Pepper, to taste
 

Directions

Preheat oven to 375 degrees.
Spray a 6-cup muffin pan with cooking spray.
Using a round cup or cookie cutter, cut circles into each piece of bread.
Place the bread rounds at the bottom of each muffin cup.
Toast in the oven for 5 minutes.
Place one slice of turkey bacon inside of each cup with the scalloped side up.
Crack one egg into each breaded, bacon-lined cup.
Sprinkle with salt and pepper.
Bake for 20 minutes (less if you want the yolks runny).
 

Toast Egg Cups

Ingredients

3 slices Pepperidge Farm Very Thin Whole Wheat Bread
3 large Eggs
3 tablespoons shredded Parmesan Cheese (or any cheese)
Cooking Spray
Sea Salt, to taste
Pepper, to taste
 

Directions

Preheat oven to 375 degrees.
Spray a 6-cup muffin pan with cooking spray.
Cut the crusts off of each piece of bread.
Place each piece of bread into the muffin cups.
Sprinkle cheese in each cup.
Crack one egg into each cup.
Sprinkle with salt and pepper.
Bake for 20 minutes (less if you want the yolks runny).
 

 

Nutrition Information: (Serving size, 1 cup)

Turkey Bacon Egg Cups – Cals 125. Carbs 4. Fat 8g. Protein 9g. Sodium 276mg.

Toast Egg Cups – Cals 131. Carbs 7, Fat 7g. Protein 9g. Sodium 21mg.