1) Preheat oven 375
2) Flatten bread with rolling pin very thin, Trim crust off. Lightly brush with butter, cut in half diagonally .
3) With cut sides facing place 2 bread halves in each of the 6 muffin cups sprayed with non stick spray. Cover bottom entirely with corners to extend above cups. Baked for about 5 minutes until bread is firm.
4) Remove from oven sprinkle 2 teaspoons of cheese into each cup, top with 2 teaspoons of diced tomatoes, crack egg into each cup, sprinkle with salt and pepper bake for 18 minutes until whites are done but yolks are still runny or desired finish.
5) top with bacon bits and chives
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (113g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 144 (71%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||21 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 434.4mg||134 %|
|Sodium 217.6mg||8 %|
|Potassium 158.9mg||4 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.9g|
|Protein 13.7g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 203
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