(by Shirley McNevich)
12 slices of bread
12 eggs
12 slices of bacon
salt and pepper to your taste
shredded cheese (your choice of type)
In a skillet fry the bacon so it's about halfway cooked (still flexible--NOT crispy). Place bacon slices on paper towels to soak up extra grease. Use butter to grease 12 muffin cups on a muffin tin. Use the palm of your hand to flatten each piece of bread. Press one flattened piece of bread into one muffin cup so that it covers the bottom and sides of the muffin cup. There will be some leftover bread sticking out of the top--slice it off with a sharp knife. Repeat with all muffin cups. Place the bread-lined muffin cups in the oven and bake at 350 degrees for 5 minutes. Remove from oven--shape one piece of bacon in a circle and place it in a muffin cup so it is flat against the edge all the way around the muffin cup. Repeat with all bacon and muffin cups. Crack one egg into the bacon circle in each muffin cup, carefully removing any shell pieces that get into the muffin cup. Sprinkle shredded cheese over the top of each egg (just a little--not too much). Bake at 350 degrees for 10 minutes (for runny yolks) or 15-17 minutes (for solid yolks). Add salt and pepper to your taste.
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