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Baked Eggs in Maple Toast Cups

From Miami County Locally Grown

<p>A twist on an egg and bacon sandwich with that incomparable maple flavor &#8211; yum! Even better, they&#8217;re easy, and great for company!</p>
Source: The Official Vermont Maple Cookbook, pamphlet by the Vermont Dept of Ag (Entered by Erin Harris)
Serves: serves 3-6

3 T butter, plus more for greasing tins
3 T maple syrup
6 slices sandwich bread, crusts removed
3 strips bacon, cooked and crumbled (may substitute ham or sausage!)
3 large eggs

Step by Step Instructions
  1. Preheat oven to 400 degrees F. Butter 6 large muffin cups.
  2. In a small saucepan, melt butter and add syrup.
  3. Flatten bread with rolling pin. Brush with syrup mixture and pat slices into prepared muffin cups.
  4. Sprinkle bacon, ham or sausage into bottom of each bread-lined cup. Break an egg into each cup; add salt and pepper to taste.
  5. Bake for 15 min, or til eggs are set. Run a knife around sides of muffin cups to loosen bread and gently lift out toast cups. Serve immediately.