Bacon, Egg, and Toast Cup

3 Tbsp butter, melted

8 slices of sandwich bread

12 slices of bacon

6 large eggs

Salt and pepper to taste

Preheat oven to 350 degree.  Lightly butter a standard muffin tin (Usually 6 muffin holders)  Use a rolling pin to flatten bread slice.  With a cookie cutter, cut all slices into rounds.  Cut each into have.  Plave 2 halves into each muffin cup.  Make sure the bread is covering the sides and comes up to the edge of the cup.  Brush bread with remaining butter.  Cook the bacon in a pan on the stove top until almost crisp.  Place 2 bacon slices in each muffin cup on top of the bread.  Crack one egg over each muffin cup.  Bake until egg whites are white, about 20 minutes.  Serve hot.