"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."
"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."
Preheat the oven to 375°F and thinly flatten white bread slices, brush both sides with melted butter, and press them into a 12-cup muffin tin to form toast bowls. Bake the bread cups until lightly browned and crispy, 12 to 15 minutes. Cook bacon in a skillet until crispy, reserving the drippings, then scramble eggs whisked with milk, salt, and pepper in the skillet over low heat until small curds form. Fold in chopped American cheese until nearly melted, divide the eggs among the toast bowls, top with bacon, and serve with hot sauce.
Read at Alternative Medicine Magazine
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