Maple Egg Bread Cups (6 servings) 6 bacon strips - cooked and crumbled 6 slices white bread 6 large eggs 2 Tablespoons maple syrup 2 Tablespoons butter salt and pepper - to taste Preheat oven to 350 degrees. In a small saucepan over low heat, heat syrup and butter until butter is melted; stir and set aside. Trim crusts from the bread slices. Flatten each slice with a rolling pin. Brush one side generously with syrup mixture; press each slice into a lightly greased muffin cup with the syrup side down. Sprinkle bacon evenly in the cups. Break one egg into each cup - carefully so the yolk doesn't break. Sprinkle with salt and pepper to taste. Cover with foil. Bake for 20 to 25 minutes until eggs are set. Remove eggs cups by pulling out with two spoons. Serve immediately. *You can use whole bacon slices like in the picture. It's prettier, but not as fun to actually eat. The egg cup breaks apart if you ever get a chewy piece of bacon. You can replace the bacon with cooked and crumbled sausage if desired. This is my recreation of a Vermont Bed And Breakfast recipe. Pure Vermont maple syrup is key. Mr Breakfast would like to thank RichH for this recipe. Recipe number 1814. Submitted 8/14/2006.