Bacon, Egg and Toast Cups

Oh, how I LOVE these little cuties!  What an ingenious idea – bacon, eggs and toast all wrapped up in a cute little muffin-sized package.  Even better, these take next to no time to throw together so they are perfect for a lazy weekend breakfast, or a quick breakfast-for-dinner night.  Growing up my absolute favorite breakfast was known in my family as an “eggy on toasty” (an over-easy fried egg on a piece of toast), even better when made by my sweet Grampa.  These remind me so much of that favorite dish, and I hope that one day these will be a favorite breakfast of one of our kids.  These are much more ideal than regular fried eggs to serve a whole family because you can make so many at a time, rather than having to cook eggs in batches.

If you don’t like a runny yolk, simply bake your eggs longer until they are cooked to your preferred doneness.

Bacon, Egg and Toast Cups
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6 slices of bacon
6 slices of bread
Shredded cheese
6 eggs
Salt and pepper

Preheat the oven to 400° F.  Grease 6 wells of a muffin pan with butter.  In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy.  Transfer to a paper towel-lined plate.  Cut out rounds of bread (I used a 3.5-inch round cookie cutter, but a drinking glass would be fine.)  Press the bread rounds into the greased muffin wells.  Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position.  Sprinkle a small amount of shredded cheese in the center of each piece of bread.  One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks.  Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy.  Run a knife around the edge of each muffin well and pop the egg cups out.  Season with salt and pepper to taste and serve immediately.

Source: adapted from The Noshery

65 Responses

  1. I LOVE this idea and am regretting the fact that I’ve already stuffed my children with Eggos! Can’t wait to try these!

    • I have made something very similar to these, except I use canned biscuits instead of toast. I usually smoosh the one raw biscuit part of the way up the sides of the muffin cup, add the par-cooked bacon and bake for just a couple of minutes before adding the egg.

  2. OK, this is one of the cutest things ever. I am totally gonna run off this weekend to look for an excuse to make them (plus a few for me with scrambled eggs – that’s the only way I’ve had them and I’m always hesitant to try other cooked methods!)

  3. These are ADORABLE! How perfect for breakfast with company! I’m definitely breaking these out next time the in-laws come.

  4. This is so up my Mr’s alley! He loves this kinda thing. I think it’s the kid-friendly quality about it that he loves – he’s a big kid at heart!

  5. Cool! I make something similar. I use a whole lot of butter though (it’s a Southern thing!) But you bake the egg in a muffin tin, sprinkle it with bread crumbs and herbs and then serve it on a biscuit with hollandaise sauce. I never thought about adding bacon. That’s a great idea!

  6. I LOVE these!! I love breakfast foods and this would be a wonderful lazy breakfast but an even better dinner. Breakfast for dinner is one of my favorite things. Love it!

  7. These are so cute!

  8. Cannot wait to try these!! What a great idea!

  9. How cute! These would be great for a crowd! I always make eggs on the weekends 🙂

  10. I know this is a silly question, but are muffin tins the same size as cupcakes?

  11. These are so adorable!!! My mom used to make us “dipping eggs” which were simply fried eggs that we could dip our toast into. My sister used to ask for “egg cutup on toast” which was what your grandfather made but cut into tiny squares. I’m sure these will be a hit with kids 🙂

  12. These look so good! I like the bacon in them….When my children were small, I use to make something similar, we called them “Egg in a Hole”! I am definitely going to make these for my grand children!

  13. These are excellent. I’ve never tried them with pre-made bread, though. I usually have some dough from the “Artisan Bread in Five Minutes a Day” book in my fridge, and it’s a cinch to roll some out to bake along with the egg. In fact, I got the idea from the authors’ blog.

  14. Cutest thing I’ve seen all week!

  15. These are SO cute! I definitely want to make these for my next brunch.

  16. These look great! It’s such a cute presentation:)

  17. Amazing! I tried baked eggs for the firs time the other day, but these look WAY better!

  18. i am making these for saturday morning! yummo!

  19. Those look simply a m a z i n g !!!!!!!!!!!!!!!!!!!!!!

  20. I made something similar to this too! Except I used ham and croissant instead. I will definitely try your variation. It looks amazing!

  21. My husband’s mouth started watering at the sight of these. Looks like I’ll be trying this recipe out very soon!

  22. great breakfast idea
    i think i will cook it for my honey next weekend?!

    greets from germany

  23. This is a revelation. All hail Annie’s Eats, The Noshery, Stacey Snacks, and wherever else Bacon, Egg and Toast Cups can be found!

  24. I made these this morning and just finished eating one. HOLY COW they are so good – I just told my husband they’re going to become a Sunday morning tradition!

  25. We tried these this weekend and loved them! I subbed crumbled sausage for the bacon (what I had on hand) with good
    results. Thanks for another great recope!

  26. Wow! I just finished eating these, they were AMAZING! I can’t wait to make them again. And have people over for brunch because they look TOO cute!

  27. You have to love a bowl you can eat!

  28. We had one left over from breakfast yesterday, and I reheated it and ate it for breakfast this morning – and it was still really good! I was worried that the yolk might be too tough, but it was nearly as good as fresh.

    I like Trish’s idea of using crumbled sausage, too!

  29. Over easy egg + toast = the perfect plate

    Can’t wait to try these after church one Sunday morning soon!

  30. these are delicious- had to cook mine a bit longer, but soooo good! I also made a set with scrambled egges and they are great too!

  31. I make something similar to these, but I use the whole slice of bread because my muffin tin wells are very deep. We often scramble the egg and add cheese and spinach and any other goodies we like, and sometimes use cooked sausage instead of bacon. YUM!

  32. […] 26, 2009 by lovestoeat These were a perfect breakfast and come together quickly. Found on Annie’s Eats through The Noshery. This makes 6…adjust as […]

  33. MMM-MM, just fresh out of the oven! These are great!
    I had to do scrambled for my family so doubled the cooking time.
    I found your picture on Foodgawker. Thank you for the great recipe!

  34. Made these last weekend, they were SO cute and everyone loved them! I ended up nearly doubling the cooking time, as we liked our eggs done a bit more. Thank you for the recipe!

  35. These are awesome! I wish a had one sitting next to me right now. I’m definitely going to be cooking some up asap.

  36. […] WON’T forget to make these tomorrow, however. Since, you know, they’re for me —  though I will share with Matt. I […]

  37. You mentioned your “sweet grandpa” making these. I am a grandma myself now but still remember being a child and my grandma making breakfast for my sister and me. She would soft boil eggs, cut the end of the egg off with a “karate chop” with a knife. Then she sliced toasted bread into about 5 strips. We dipped the toast strips into the runny yolk. When the yolk was gone, we spooned out (with help) the remaining white part into a small bowl to finish it off. The whole process was messy but we loved it and we still have warm memories. By the way, we called this breakfast treat….”snibblies” ! Don’t know why. Memories and food….
    they go together.

  38. I am trying these this weekend vegetarian style!!! I can’t wait…

  39. I thought I’d made eggs every way imaginable but obviously I’m wrong! I’m inviting some friends over tomorrow morning just so I can try these.

    May be a silly question but is the yolk set, soft or runny?

    • Hi Mary,
      Not a silly question! Quite simply, you bake them until they are cooked to your liking. I prefer slightly runny but Ben doesn’t like runny eggs so I bake his a little longer. Just test with a fork to see how done they are.

  40. Annie, these were a big hit with my kids! I’m glad I made them just for family first, because it took me a few to get the hang of separating out half of the white. I was wondering if you just tossed the whites that you didn’t use, or if you do something clever with them, like freeze or…? I don’t know. I feel like there’s got to be SOMETHING to do with them but I’m drawing a blank! 🙂

    • Suzannah, no, nothing special. I have never been one of those that feels the need to use every random egg white (or half an egg white, in this case). I just toss them.

  41. Simple, quick and fun! Thanks so much. Also, love the look of your blog. Great colors, imagery and design. Well done!

  42. Why do you only use half of the egg white? I have no problems with tossing them, as the gals above said, but why wouldn’t you include it?

    • You can use it if you like, it just overflows the muffin cups a bit. I also think it looks nicer with less white, if you care about that.

  43. I wonder if it is possible to make this with veggie bacon, will have to try it!

  44. I love this idea, very clever. I’m just wondering to know if you baked it in an electric oven. I follow the recipe, but mine eggs take much more time than 6-10 minutes. Tanks.

  45. I made this for breakfast last weekend and they were delicious!<3

  46. Made these for Sunday brunch! Used feta cheese instead of shredded cheese and baked for 15 minutes! Totally delicious!

  47. yo i just made 3 if these like 2 minutes ago and there were awesome hope to find more delicious recipes on this site

  48. Making these tomorrow for breakfast!!!!!! Only a few of them can’t have cheese! My dad doesnt eat cheese, but he said he would be willing to try them if I made some without the cheese!
    The rest will have Cheese though!
    Thanks for making this site!

  49. I made these thinking they would be fun for my 3 year old and 1 1/2 year old — my husand love them! He requested I make them whenever he’s going fishing or hunting!

  50. Got to try!

  51. Do you think you could make these and freeze them? I was thinking they would make for nice easy breakfasts for on the run.

    • I can’t imagine the eggs would take to freezing very well. They are already pretty easy as is, and only take a few minutes to throw together.

  52. We just had these this morning, and we really liked them. I ran out of time, so I actually ended up microwaving them at the end (after baking). Next time, I will cook the bacon longer, beat some of the eggs, and bake them longer than the 10 min.
    Thanks for another great recipe!

  53. I just found this from twitter. I am going to try this tonight, but I have some leftover pancakes that I froze and thought I might try instead of bread. I will also scramble my eggs and pre-cook my bacon. I will add cheese and mushrooms, garlic, and onion.

    Thanks for the recipe!

  54. These are soooooo yummy! I accidentally broke two of the yolks 😦 but they were still delicious. Thanks for this great recipe 🙂

  55. Was wondering if these could be prepared in advance to sit in the fridge prior to cooking? I’d like to prepare about 24 for a brunch…

    • I don’t think these would do well made in advance. But, they are really quick when you do make them so they shouldn’t be a problem to make last minute.

  56. Just made these! Delicious and a great bfast-for-dinner food for a broke college student like me! Kudos!

  57. Annie,
    I am posting these over at my place tonight! Thanks for the idea.

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