5-Minute Breakfast Recipe | Cheesy Bread Cups

Preheat the oven to 340°F (170°C). Lightly grease 6 wells of a muffin tin with 1 teaspoon (5 ml) oil.

In a skillet over medium heat, cook chopped bacon until lightly crisp, about 6–8 minutes. Drain on paper towels.

In a bowl, whisk together 3 eggs, 2/3 cup (150 ml) milk, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until fully combined and a little foamy. Refrigerate for 10–20 minutes.

Press each slice of bread into a muffin well, gently pushing it into the corners without tearing.

Bake the empty bread cups for 4–5 minutes until slightly set and dry on the surface.

Divide 3/4 cup (85 g) cheese among the cups. Add the cooked bacon, onion, bell pepper, and herbs evenly.

Slowly pour the chilled egg mixture into each cup until they are about 3/4 full, letting it seep down for a few seconds.

Bake at 340°F (170°C) for 18–22 minutes until the centers are set and the bread edges are golden.

Let the cups rest in the pan for 5 minutes before removing.