"bacon" egg and toast cups

I've been posting a bunch of dinners, but this morning I tried a new breakfast and had to share it! 

Ingredients:

6 slices of bread

6 slices of bacon (I used the MorningStar 'Bacon' found in the vegetarian frozen food section)

shredded cheese

6 eggs

Preheat oven to 400. Cook bacon, make sure it is not crispy yet (it will finish cooking in the oven). Grease 6 wells of a muffin pan with butter. Cut out rounds of bread (I used a 3.5-inch round cookie cutter, but a drinking glass would be fine.) Press the bread rounds into the greased muffin wells.  Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position.  Sprinkle a small amount of shredded cheese in the center of each piece of bread.  One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks.  Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy.  Run a knife around the edge of each muffin well and pop the egg cups out.  Season with salt and pepper to taste and serve immediately.