Time 40m Yield 6 servings Number Of Ingredients 8 Steps:
Position a rack in the center of the oven and preheat to 375 degrees F. Roll each piece of bread to thinly flatten. Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter. Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes. Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl. Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low. Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted. Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.
Time 30m Yield 6 Number Of Ingredients 4 Steps:
Heat oven to 200C/180C fan/gas 6. Turn a six-hole muffin tin upside down and lightly coat the bottom with cooking spray. Overlap three or four short slices of bacon so that they cover the upturned cups, then sandwich another muffin tin on top so that the bacon is nicely compressed. Put the pans on a baking tray to catch the drips and bake for 20 mins or until the bacon cups are brown and crisp. Remove the tins from the oven and leave to cool completely before taking the top tin off. Carefully peel the bacon cups away from the tin and drain upside down on a piece of kitchen paper until you need them. You’ve just cooked a delicious bowl. Now fill the bowl with a spoonful of your favourite breakfast food - Boston baked beans, a grilled tomato, sautéed potatoes, refried beans or hash browns with a sprinkle of grated cheese on top. Serve with a shot of the perfect Bloody Mary.
Time 35m Yield 6 servings. Number Of Ingredients 8 Steps:
Preheat oven to 375°. Line 12 alternating cups in a mini-muffin pan with bacon pieces, crisscrossing three strips in each so they resemble spokes of a wheel. Loosely crumple twelve 3-in. strips of aluminum foil into balls; place in cups to keep bacon from sliding. Bake 15-20 minutes or until bacon is crisp., Meanwhile, cook potatoes according to package directions. In a small bowl, whisk eggs, milk, salt and pepper. In a small skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains., Transfer bacon cups to a baking sheet; remove foil. Spoon hash browns and scrambled eggs into cups; sprinkle with cheese. Broil 3-4 in. from heat 3-5 minutes or until cheese is melted. Sprinkle with green onion and parsley.
Time 25m Yield 8 breakfast bowls Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees. Spray the bottom side of a cupcake pan with cooking spray. Flatten each dough round to 1/4-inch thickness. With the cupcake pan turned upside down, place each dough circle over the back of each cupcake cup. Press the dough around the cup to form a bowl. Bake for 12 minutes. Remove from the oven and allow to cool for 5 minutes. Carefully turn the biscuit bowls up-side down onto a baking sheet. Set aside until ready to assemble. Meanwhile, cook the bacon in a large skillet over medium heat until crispy, about 8 minutes. Remove the bacon and drain on paper towels. Discard half of the bacon grease from the pan. Add the eggs to the remaining bacon grease. Sprinkle with parsley, garlic powder, onion salt and pepper. When the eggs are done cooking, transfer them to a bowl and set aside. Arrange the breakfast bowls. Place the cooked eggs evenly in each biscuit bowl. Crumble the bacon over the eggs and top with American cheese. Place the biscuit bowls back in the oven to melt the cheese, about 2 to 3 minutes. Pull the bowls apart and enjoy!
