MAPLE TOAST AND EGGS
My home's in the country, right next door to my sister and brother-in-law's. They and their two children all enjoy this dish each time I serve it as a special evening meal-although it can also be made for breakfast or lunch. -Susan Buttel, Plattsburgh, New York
Provided by Taste of Home
Time 40m
Yield 12 cups.
Number Of Ingredients 6
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside., Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into a greased muffin cup with syrup side down. Divide bacon among muffin cups., Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° until egg whites are completely set and yolks begin to thicken but are not hard, 18-20 minutes. Serve immediately.
Nutrition Facts : Calories 671 calories, Fat 46g fat (18g saturated fat), Cholesterol 476mg cholesterol, Sodium 805mg sodium, Carbohydrate 44g carbohydrate (20g sugars, Fiber 1g fiber), Protein 21g protein.
BAKED EGGS IN MAPLE TOAST CUPS
Tasty toast cups with a hint of maple syrup, an egg, and a tasty surprise of bacon inside. A delicious and fun breakfast or brunch; serve with a cup of coffee or glass of orange juice. Make these in regular muffin cups (or you can use buttered ramekins, but increase the time to about 16 minutes because it takes longer for the heat to penetrate the ramekins). Figure on 1 to 2 cups per person. Adapted from Dakin Farm in Vermont.
Provided by BecR2400
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Butter six muffin cups.
- In a small saucepan, melt the butter and add the syrup. (You can also do this in a microwave).
- Remove the crusts from the bread. Flatten each slice with a rolling pin. Brush both sides of each slice with the syrup mixture.
- Put one slice into each muffin cup and sprinkle the bacon pieces in the cups.
- Break an egg into each cup and bake until the eggs are set; start checking after about 5 minutes.
- Lift the toast cups from the pan and serve immediately, drizzled with additional syrup, if desired.
Nutrition Facts : Calories 190.3, Fat 11.2, SaturatedFat 4.8, Cholesterol 198.9, Sodium 265.9, Carbohydrate 13, Fiber 0.6, Sugar 1.3, Protein 8.7
BAKED EGG ON TOAST
Provided by Food Network
Time 20m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat the oven to 325 degrees. If using toast, cut a hole in the center about the size of an egg yolk. Butter the bread slice and spread it with cottage cheese. Place it in a small baking dish. Break the egg over the hole in the bread slice. Spoon the buttermilk over the egg. Bake until the white is set and the yolk firm but not solid, about 8 minutes. Season with salt and pepper.
BAKED EGGS IN TOAST CUPS WITH MELTY CHEESE
This is the go-to dish on super busy activity laden nights. No one gets tired of it and with a salad and smoothie you have a complete and nutritionally well-rounded meal. Scale this recipe up as needed. Adjust measurements to taste. Adapted from foodie with family.
Provided by Sharon123
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Butter each slice of bread.
- Squeeze into the ramekin or muffin tin, buttered side down. Press bread against sides of dish to push crust above the rim and make enough room for the egg.
- Because the bread doesn't always go where you want it to without tearing, you may find yourself with some pretty big holes.
- Don't worry aboutt it. Just patch it with a buttered piece torn from another piece of bread.
- Top with 1-2 Tablespoons chopped bacon, if using.
- Break one egg into each ramekin and grind fresh pepper over the eggs.
- And don't skimp on the black pepper! You will regret it!
- Sprinkle evenly with about 1 additional Tablespoon shredded cheese and any other desired seasonings.
- Bake 15 to 25 minutes, till cheese is browned and eggs are cooked to desired consistency.
- If you prefer runny yolks, pull the eggs from the oven closer to 15 minutes.
- If you prefer medium yolks remove at about 20 minutes.
- If you like yolks that are firm all the way through, cook closer to the 25 minute mark.
- Remove toast cups from the dishes and serve. (These can also be served in the ramekins if they were cooked in them, but can pose a burning hazard for small hands. Use your discretion.).
- Serve hot, warm, or room temperature. Use hot sauce as desired.
Nutrition Facts : Calories 184.1, Fat 9, SaturatedFat 3.9, Cholesterol 194.9, Sodium 333.2, Carbohydrate 14.2, Fiber 0.6, Sugar 1.3, Protein 10.9
MAPLE-CINNAMON BAKED FRENCH TOAST
Get brunch started with Maple-Cinnamon Baked French Toast! This baked French toast gets its tastiness from a batter dip made with eggs and cream cheese.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Beat cream cheese in medium bowl with mixer until creamy. Add next 5 ingredients; mix well.
- Dip bread in cream cheese mixture, turning to evenly moisten each slice; place in large shallow casserole or bowl. Top with remaining cream cheese mixture. Refrigerate at least 1 hour or up to 24 hours.
- Heat oven to 425°F. Place bread in single layer on baking sheet sprayed with cooking spray.
- Bake 15 to 20 min. or until golden brown, turning after 8 min. Sprinkle with sugar.
Nutrition Facts : Calories 320, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
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