Sabrina's StoryThis a good and fulfilling easy breakfast. The bread basket comes out like a thin crispy French toast. So the sky is the limit..add cooked meat bit toppings and add maple syrup ....yum yum!
wheat bread (or what bread you have on hand)
butter (lightly melted)
Find more recipes at goboldwithbutter.com
salt, fresh black pepper
dried parsley (opt)
fresh grated nutmeg (opt)
(opt) toppings shredded mix cheese, cooked crumbled bacon bits, cooked crumbled sausage adding maple syrup to the top of this..yummm!
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Pre heat oven 375
Butter- melt butter in sauce pan just until melt take off burner and set aside
Note: don't over cook butter because its going in the oven.
312 ct cup cake tin- put a few drops of melted butter in 6 spaces. Grease and rub some butter around the rim. Coat well.
4 in the corner and 2 in the middle will space them out.
Pour extra butter in egg mix and whisk.
4Wheat bread- roll as flat as you can get them, with a rolling pin.
Dip your flat bread in the egg mix (like your making French toast) only for a few sec.
Press and let the bread crease around the top of the cupcake tin. Make sure its pressed all the way in the tin. Be gently with the bread it will fall apart.
5Eggs- crack open and drop them in to the baskets. Bake at 375 for 15 mins
Check at 12 mins--This will make a med-hard egg yolk
Topping- sprinkle your opt seasoning on top or cooked crumbled bacon bits
( you can even make a few quarter size cooked small sausage patties and place them in the bottom of basket before you drop your egg. Only put shredded cheese on after the come out of the oven.
6Kid friendly version- left over scramble egg- pour in a basket
Note: don't fill to the top because they will puff up while cooking