Baked Egg Muffins

I am not usually a syrup fan which is weird because I loved it as a kid.  Now sometimes the smell isn't even appealing to me.  This recipe has just a touch though so I think it will be OK.  If not, I will skip it the next time around.  This would be a nice breakfast treat and something different from the breakfast sandwiches I like to whip up now and again.  I am sure you can make these more rustic by using whole grain bread.

6 sliced bacon
1 1/2 tbsp. butter, melted
1 1/2 tbsp. maple syrup
6 slices bread, crusts removed
6 eggs
salt and black pepper to taste
6 tbsp heavy cream
6 tbsp. shredded cheddar cheese or as desired

Place the bacon in a large, deep skillet and cook over medium high heat turning occasionally, until evenly browned, about 10 minutes.  Drain the bacon slices on a paper towel lined plate; crumble and set aside.

Preheat oven to 375 degrees.  Grease muffin cups.

Combine the melted butter and maple syrup in a small bowl.  Flatten a piece of bread with a rolling pin.  Brush the bread with the butter mixture.  Line the muffin cup with the flattened bread.  Repeat with the remaining bread slices.  Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.

Sprinkle crumbled bacon into the bottom of the toast cups.  Crack an egg into each cup.  Season with salt and pepper to taste.  Top each egg with 1 tbsp of heavy cream and 1 tbsp. cheese.  Bake until the whites are just set about 10 to 14 minutes or until the eggs are cooked to your taste.