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Bacon, Egg, and Cheese Toast Cups

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"I lived in New York City for six years before moving back home to Southern California, and there's one thing I miss more than anything else the bustling city has to offer: a good ol' bacon, egg, and cheese sandwich. Most often served on a bagel, the B.E.C. (as the cool kids call it) was my morning commute staple. I've traded the bagel for puff pastry and turned the trifecta into brunch-worthy (and seriously party-friendly) bites, with sour cream lending a touch of creaminess and tanginess. Whip up a dozen of these easy, cheesy cups in less time than it takes to catch the 6 train."

List of Ingredients

â—¦ 12 slices uncooked bacon
â—¦ All-purpose flour, for dusting work surface
â—¦ 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
â—¦ 8 large eggs
â—¦ ¼ cup sour cream
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon black pepper
â—¦ 1 cup shredded Cheddar cheese
â—¦ 2 tablespoons chopped fresh chives


Recipe

Cook the bacon in two large skillets set over medium-low heat, draining the grease as needed, until it is almost fully cooked but still pliable. Set the bacon aside.

Preheat the oven to 375° F.
Lightly flour your work surface, then unfold each sheet of puff pastry and cut into nine squares each.

Add a puff pastry square to each cup of a 12-cup muffin pan, pressing it into the bottom and up the sides so the edges hang over the sides of each cup. (You will have six extra squares, which can be refrozen.) Place a slice of cooked bacon inside each cup so that the ends stick out of the cups.

In a large bowl, whisk together the eggs with the sour cream, salt, and pepper. Divide the cheese among the muffin cups, then pour the egg mixture atop the cheese, filling each cup three-fourths full.

Bake the egg cups for 18 to 22 minutes, until the pastry is golden and the eggs are cooked through. Remove the egg cups from the oven and let them cool for 5 minutes before using a knife to loosen them around the edges. Sprinkle the cups with the chives and serve.

Makes 12 cups