Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.

Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)

Take bread circles and press them into the muffin pan, set aside.

Heat a large skillet on medium-high. Cook bacon on the skillet for 2-3 minutes. You want the bacon partially cooked but still “rubbery.”

Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.

Crack your egg and separate out about 1/2 of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes. The yolk should be creamy.

Remove from oven when done and pop out using a spoon. Serve warm.

Enjoy!

*The photo has 2 quail eggs in the cup. I was being experimental.