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Bacon, Egg, and Toast Cups

Upgrade the classic American breakfast from basic to impressive in a few simple steps.

Bacon, Egg & Cheese Cups

A meal from a muffin pan? It’s true! Everyday Food editor Sarah Carey shows you how to make these adorable dishes that can be served for dinner or brunch.

Everyday Food, September 2010
  • Prep Time 15 minutes
  • Total Time 35 minutes
  • Yield Makes 6
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Ingredients

  • 3 tablespoons unsalted butter, melted
  • 8 slices white or whole-wheat sandwich bread
  • 6 slices bacon
  • 6 large eggs
  • Coarse salt and ground pepper

Directions

  1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

  2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Cook's Note

Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven.

Recipe Reviews

  • Cherrin Tsui
    17 Jan, 2013

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  • Cherrin Tsui
    17 Jan, 2013

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  • JillyP
    14 Jan, 2013

    Fantastic and so simple. Even considering I forot the salt and pepper! I often have to cook for a crowd so this worked really well. Everyone gets their eggs, bacon and toast at the same time without getting cold. My hubby actually asked how complicated it was so that I could make it again.

  • TheCookie
    7 Jan, 2013

    I liked these but kids freaked by "rubbery" film on eggs. Someone suggested cooking for 16 mins -- not 20+ mins. I'll try that next time. (Just peeled off rubbery top, tasted great!)

  • Rudicakes
    4 Jan, 2013

    Isn't everything better in a muffin tin? Yes! Be sure to carefully plug each [filtered word] in the bottoms like Sarah tells you. I used Costco precooked bacon which worked great.

  • Rachael0722
    4 Jan, 2013

    I teach a middle school cooking class and we did this recipe yesterday. I had to change up a couple of things due to the fact we had no bread on hand. So we used frozen biscuit dough and it worked. We used a 12 cup tin, pressed the biscuit thin, layered the bacon, cracked the eggs (we used farm fresh eggs) and baked. They turned out wonderfully. Thanks Sara!

  • johnganthony
    30 Dec, 2012

    Absolutely wonderful! And it's true- the muffin pan is the greatest thing!! Finally something other than muffins. This recipe was easy to make and a new twist on something tried and true- bacon and eggs! For KWCrosby- about the eight slices of bread- Sarah mentioned that you would need that bread to plug the holes at the bottom of the muffin pan since the two sides would not be quite enough to cover the whole surface. This is definitely an excellent "Everyday Food" recipe!!! Thanks Sarah :-)

  • KWCrosby
    24 Dec, 2012

    Perhaps I'm missing something, but why would you use 8 slices of bread for 6 of these?

  • abbyvannoppen
    23 Dec, 2012

    I LOVE this recipe! Will definitely make this again for sure. I made it using ezekial bread instead of white bread. FANTASTIC!

  • Baby Sumo
    8 Dec, 2012

    For a soft yolk, I recommend cooking it for 16 minutes.

  • Baby Sumo
    8 Dec, 2012

    We love these breakfast treats. So cute, the kids love them too.

    My take here: http://goodyfoodies.blogspot.com/2012/12/recipe-bacon-egg-toast-cups-revisited.html

  • kellikookies
    5 Nov, 2012

    If you like the yolks runny, remove the yolks before making it so its just egg whites. then fry the yolks like you would a full egg, and break it over top of the cups! yum (:

  • Brandi_Angela
    18 Sep, 2012

    These are awesome. But I like my egg yolks runny, any suggestions anyone?

  • Atim Ukoh
    17 Aug, 2012

    Currently trying this recipe as we speak. Been meaning to try it since the first time I saw it.

  • Charles Watson
    9 Aug, 2012

    we will see - seems simple enough

  • Chase Orsini-Liberatore
    7 Aug, 2012

    Great recipe! However, I added a sun dried tomato and basil goat cheese spread to the bottom and sprinkled some fresh dill on top. Then made a mustard, hot sauce, and maple syrup sauce to top it with. Really adds to the recipe if you want it to be more than "simplistic" tasting.

  • Chase Orsini-Liberatore
    7 Aug, 2012

    Great recipe! However, I added a sun dried tomato and basil goat cheese spread to the bottom and sprinkled some fresh dill on top. Then made a mustard, hot sauce, and maple syrup sauce to top it with. Really adds to the recipe if you want it to be more than "simplistic" tasting.

  • jennileegilmer
    7 Jun, 2012

    I made this simple but elegant recipe when my parents came for a visit last weekend. It was wonderful! It's a nice way to take the normal breakfast foods and make them interesting and lovely. I will definitely make them again. Thanks, Martha and team!

  • JuliaNoelle
    5 May, 2012

    Love this recipe! I used sourdough instead & also sprinkled a bit of sharp cheddar on top and broiled it for a minute at the end so the cheese would form a nice crust.

  • MrsVickers
    4 Mar, 2012

    Just made this recipe this morning. It was great! My husband loved it! Definitely a repeater. I love the presentation.

  • vnmw121212
    12 Feb, 2012

    Normally I am like" I am so gonna make these!!" and then I never do..But this morning I was feeling motivated and it was great. I used my hand to flatten the bread, added the bacon, whole eggs for the man and I and scrambled a some for the kiddo! About 30 minutes in the oven and we loved it! Super easy..and seems to me we can try all sorts of variations!

  • pezgirl509
    26 Dec, 2011

    This recipe is super-easy, but the finished product looks impressive. The cups have great flavor, and make a great breakfast. Easy enough to do as an everyday dish!

  • KatyConfidential
    22 Dec, 2011

    We love these! I chose to make ours using Texas toast, turkey bacon, sauteed spinach, egg, and shredded cheese. Also, I only made three of them, so I used ramekins instead of a muffin pan.
    For pictures and my changes, go here: http://www.katyconfidential.com/2011/12/omelette-cups/

  • jenncr18
    10 Dec, 2011

    Made this for the first time today. I switched out the bread for biscuits. Flattened them with a rolling pin to make room. They were DELISH! Will definitely make again. Good suggestion is to cover with a gravy or sauce.

  • GabydePorras
    27 Oct, 2011

    I made these and they are delicious. I used ham instead of bacon, you can see my recipe at http://gabhousewife.blogspot.com/2011/10/ham-cheese-egg-breakfast-cupcake.html

  • Piranja
    15 Jun, 2011

    This is such a great idea and looks so adorable. You will certainly wow your guests with this breakfast and it's not difficult. :)

    Check out my pictures: http://anjainsandiego.blogspot.com/2011/05/breakfast-ideas.html

  • auditgirl2
    10 May, 2011

    This was a cute breakfast. It was simple and delish. Check out my blog for pictures and tips.
    http://loveandpastry.blogspot.com/2011/05/toast-cups-with-eggs-and-bacon.html

  • jennylee33
    23 Jan, 2011

    I make these whenever my children have a sleepover. They are perfect because they are all ready at the same time. I have done them with sausage, shredded cheese and even scrambled the eggs with chives. The options are endless. Thank you Martha!

  • AnotherFoodie
    13 Nov, 2010

    I just served these at a baby shower...yum! I added a small chunk of brie before the egg, then garnished with chives after baking. Everyone enjoyed them.