The classic American breakfast all into one muffin! Just layer the bread, bacon and eggs. They are sure to be a crowd-pleaser!
Ingredients
12slicesbacon
12whole wheat bread slices
1tablespoonolive oil
3clovesgarlic, minced
4cupsbaby kale
2tablespoonsfreshly grated Parmesan
12large eggs
Kosher salt and freshly ground black pepper, to taste
1tablespoonchopped fresh chives
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with foil.
Place bacon in a single layer onto the prepared baking sheet. Place into oven and bake until almost crisp, about 6-8 minutes. Transfer to a paper towel-lined plate.
Lightly oil a 12-cup standard muffin tin or coat with nonstick spray. Line each cup with a slice of bread. Place into oven and bake until slightly firm, about 5-6 minutes.
Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in kale until slightly wilted, about 2-3 minutes. Stir in Parmesan; set aside.
Reduce oven to 375 degrees F.
Lay bacon slice in each bread cup; top with kale mixture. Gently crack an egg in each cup; season with salt and pepper, to taste.
Place into oven and bake until egg whites are just set, about 15-20 minutes, or until desired doneness.
Serve immediately, garnished with chives, if desired.