Breakfast of Champions

Ok, I stole most of this recipe from Shine (which is a great website for recipes, if anyone is wondering...)  but I think it needs to be posted again, and with slight gfree modifications!

Let'st just call this creation, "Breakfast of Champions" mostly because that is my favorite thing to call most breakfast... Especially ones that involve bacon!

You will need:
Bacon
Eggs
Cheddar Cheese
Gluten free bread (I opted for Canyon Bakehouse 7-grain Gluten Free Bread)
Non-stick substance (butter, Pam, whatever you like)
Muffin cake pan (a cupcake pan might do, but I think the bigger muffin pan worked better)
Seasonings/salt (whatever you like on eggs)

The recipe said not to use thick cut bacon...this didn't work for me for two reasons,
1. I only had thick cut bacon
2. Whats the point of skinny bacon???

So... I precooked the bacon in a frying pan first, till it was done, but NOT crispy. It needs to be pliable.  Set on paper towels and wait a few minutes till its cool enough you can fiddle with it, without burning your fingers off.

In the mean time, toast the bread in your dedicated gfree toaster. In retrospect, next time I do this I'll probobly throw a tiny bit of butter on the bottom of the bread...but I didn't when I made it this time. Since gfree bread is usually in smaller slices anyway, you really only have to cut off the corners to make it fit in the muffin tin.  Grease the muffin tins via your preferred method and stick the bread pieces in the bottom of each space (depending on how many you decide to make!)

Take your now moderatly cooled bacon and make a circle with it around the edges of each space. In the end your egg and cheese will be wrapped in bacon. If this explanation doesn't make sense, look at the picture at the end.

The recipe called for a tiny bit of cheese (only like a TBS or so). I did this, and we really couldn't taste the cheese. So, considering we are already eating thick bacon, and an egg...we may as well go all the way here. Put in as much cheese as you want, as long as you leave enough room for the egg.

Finally, crack one egg in each "bacon hole" and top with seasonings of choice.

Cook at 350 degrees until the egg is your preferred done-ness. I like runny yolks, hubby hates them. I meant to make his yolk free, and like an awesome wife...I forgot.