Maple Toast Egg Cups - Flashback Friday

For flashback Friday I'm bringing back these maple toast eggs, they are a nice change for breakfast, it's a one egg breakfast in a muffin cup.

• 6 bacon strips, diced, I used maple flavored bacon
• 1/4 cup maple syrup
• 1/8 cup butter
• 6 slices firm textured white bread, I used multigrain
• 6 eggs
• Salt and pepper to taste

1. In skillet cook bacon till crisp, place on paper towels to absorb grease, then dice and set aside.
2. In small saucepan heat syrup and butter until butter is melted.
3. Trim crusts from bread, flatten slices with a rolling pin.
4. Brush one side generously with syrup mixture and press each slice into a lightly greased muffin cup with syrup side down.
5. Divide diced bacon among muffin cups.
6. Carefully break one egg into each cup.
7. Sprinkle with salt and pepper.
8. Cover with foil.
9. Bake in a 400º oven for 18 to 20 minutes or until the eggs are done. I baked them for 22 minutes.
10. Serve immediately, I had a little syrup mixture leftover so I drizzled it over the eggs.