Maple Toast Baskets with Eggs

by Katie of:
dishinanddishes.com
 
INGREDIENTS:
(Makes 12)
12 pieces bread (white or wheat), crusts removed
4 T. butter
4 T. maple syrup
1 pound bacon, chopped
2 baked potatoes
12 eggs
salt & pepper
 
DIRECTIONS:
Cook bacon over medium high heat until crisp and remove to a paper towel to drain.  Cut crusts off bread with large knife on all 4 sides. Roll bread thinly with rolling pin. Melt butter and syrup together in small bowl in microwave for about one minute.  Brush one side only with syrup butter mixture.  Lay with gooey side down into sprayed muffin tins and press firmly all around to make cup.  Chop up pototo into small chunksAdd in even amounts of potato and bacon to each cup.  Top with one egg cracked over top.  Make sure you don't fill too full so egg will fit.  Sprinkle each with salt and pepper.  Loosely tent foil over top of muffin pan to let egg tops steam.  Bake for 15-17 minutes until white is set and egg center is as you wish.  15 for over easy, 17-20 for more set). 
 
**Other options or ideas:  Use crumbled cooked sausage, chorizo or ham.  Add in chopped veggies like red and green bell peppers or onions.  Scramble eggs instead for picky eaters.  Add chopped asparagus and canadian bacon and cover with Hollandaise sauce for a fancy brunch item. 
 
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