Breakfast Bacon and Egg Cups
Preheat oven to 375°F. Cook bacon in a shallow pan in oven until almost done but not crisp, about 9 to 12 minutes, turning once. Using a rolling pin, roll each slice of bread to 5-1/4″ wide. Cut a 4-1/2″ circle out of each slice of bread. Brush bread circles with butter on each side. Gently form bread into cups in a 12-cup muffin pan, skipping every other cup. Place 1 Tbsp water into every empty cup. Drain bacon on paper towel. Place 2 strips bacon in an X pattern in each bread-lined muffin cup; carefully push bacon down into bread to maintain a well for the egg. Break eggs, one at a time, into a small bowl and gently slide into the bacon lined bread cups. Bake 18 to 22 minutes or until just the egg whites are set. Loosen edges and carefully remove bread cups. Sprinkle parsley over eggs.