Breakfast Toast Cups by

12 slices of bread (your choice, cut as directed below)
large handful of spinach (washed and cut into pieces)
1/2 cup cheese (grated)
12 eggs
12 slices of bacon, precooked and cut into pieces (so that they will easily fit in the muffin trays)
4 tbsp of butter (softened)
salt and pepper to taste

Preheat oven to 375F.
Lightly spray 12 cups of the muffin tin.
Roll out the bread with a rolling pin and cut a 4-5-inch circle from the corner of each piece of bread.
Save the scraps.
Cut the circles in half and lightly butter each piece.
Place a small scrap of bread on the bottom of each muffin tin so it covers about two-thirds of the bottom.
Arrange two of the circle halves in each cup, so there are minimal holes.
Add the spinach, cheese, and pieces of bacon.
Top each muffin cup with an egg.
Top with salt and pepper and a dollop of butter.
Bake in the oven until the egg whites have set and are thoroughly white. (About 15-20 minutes)

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