Bacon, Egg and Cheese Toast Bowls

Name: Bacon, Egg and Cheese Toast Bowls
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: 6 slices thinly sliced white bread; 6 tablespoons unsalted butter; Kosher salt and freshly ground black pepper; 3 tablespoons whole milk; 10 large eggs; 4 slices bacon, cut into 1/2-inch pieces; 4 slices American cheese, roughly chopped; Hot sauce, for serving

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Level: Easy

Total: 40 min
Active: 20 min

Yield: 6 servings

Toast bowls are the best thing since sliced bread. And they're the perfect vessel for bacon and eggs. But don't feel confined to breakfast -- they're also great filled with chicken or tuna salad for lunch.

Level: Easy

Total: 40 min
Active: 20 min

Yield: 6 servings

Ingredients

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6 slices thinly sliced white bread

6 tablespoons unsalted butter

Kosher salt and freshly ground black pepper

3 tablespoons whole milk

10 large eggs

4 slices bacon, cut into 1/2-inch pieces

4 slices American cheese, roughly chopped

Hot sauce, for serving

Directions

Watch how to make this recipe.

Position a rack in the center of the oven and preheat to 375 degrees F.
Roll each piece of bread to thinly flatten.
Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.