Bacon Egg Wrap

This is so yummy, but it does take a little prep time. But it's so worth it. Before you start, consider, are you making just for yourself, or are you making for a group/party. For myself alone I just used a ramekin. For a party, I would use large Muffin Tins as you can make 4-6 in each tin, depending on the size.
Preheat oven to 350
What you need:
Ramekins or Muffin Tins
Bacon (I like thick sliced, but you can use thin.)
Toast that you will cut to fit in bottom of Ramekin or Muffin Tin.
Grated Cheese (Many like Cheddar or a Colby Jack. Due to my food allergies, I went with Goat Gouda and Goat Cheddar. Manchego is good too.)
Egg
You can add: Hash brown potatoes, Spinach, Tomatoes, Peppers it is up to your preference. I used spinach and sliced grape tomatoes.
butter

I precook the bacon to half done, still soft but has some of the fat already rendered.
Lightly butter the inside of the ramekin or muffin tin.
Put toast in the bottom. I use a round biscuit or cookie cutter to make the toast fit.
Put the bacon in so it is a circle around the toast and going up the sides of the tin/ramekin.
fill the bacon cup with the veggies of choice (I used the spinach and tomato here)
Top with the grated cheese
Crack one egg over the top
Add just a touch more cheese and a dot of butter on top of the egg.

You will cook this in the oven for 20 minutes or until the white of the egg is fully cooked. (I like a firm yolk, so I cook it about 25 minutes.)

Remove from oven and carefully remove your bacon egg cup using a spatula to lift it out of its bakeware. Serve.
If you have the time and inclination, this would be awesome topped with some Hollandaise. I like using Marzetti Dressing in place of the Hollandaise. Though this time I went plain.

Enjoy!