When people in your family have different food allergies, I think the biggest challenge is finding recipes that can be adapted for everyone. I truly enjoy cooking, but am certain that feeling would dissipate if I had to make everyone something different for dinner every night! This is why I am constantly looking for ways to make one meal accommodate all of our food issues. These egg cups are the perfect example. Dairy free? Leave out the butter and cheese. Vegetarian? Skip the bacon. These are so filling that I would serve them for breakfast, lunch, brunch, or dinner. Hope they can accommodate your family’s needs too!

2  tablespoons butter, melted

6  slices whole wheat bread

6  slices cooked turkey bacon, if desired

6  eggs

Shredded cheddar

Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten each bread slice and cut in half diagonally. Press the bread halves into the muffin cups, making a large well in the center and making sure that the bread comes up to the edge of the cup. Brush bread with remaining butter.

Place 1 bacon slice in each bread cup and carefully crack an egg over each. Season with salt and pepper to taste. Bake for 20-25 minutes or until egg whites are just set. Sprinkle cheese on for the last few minutes of baking. Serve immediately.

Adapted from Everyday Food, September 2010.