Bacon Egg and Cheese Bowls

"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."

"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."

Thin each slice of white bread and brush both sides with melted salted butter, then press into every-other cup of a 12-cup muffin tin to form toast bowls and bake at 375°F until lightly browned and crispy. Cook bacon in a skillet until crispy and drain on paper towels, reserving drippings. Whisk eggs with milk, salt, and pepper, then gently cook in the skillet until small curds form and eggs are just set. Fold in chopped American cheese, fill the toasted bowls with the hot eggs, top with bacon, and serve with hot sauce. Bowls store well and reheat in the microwave.

Read at Alternative Medicine Magazine