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Bacon, Egg, and Toast Cups

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

  • prep: 15 mins
    total time: 35 mins
  • yield: Makes 6

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

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.

Directions

  1. Step 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.

      In this step:

  2. Step 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.

Source
Everyday Food, September 2010

Reviews (48)

  • 21 Jan, 2014

    Simply amazing! So easy and guests always LOVE it! When I make these, I serve half of them with melted cheese - Basically I grate my favorite cheese on the cracked egg before putting them in the oven. I have used Swiss, cheddar and gruyere so far. Another yummy variation is using maple bacon instead of regular bacon. This adds a little maple smokiness and touch of sweet. A real crowd-pleasing dish

  • 13 Nov, 2013

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  • 22 Oct, 2013

    Super fun and easy to make! I used wheat bread, but I would definitely try it with white next time. Also, instead of brushing the bread with butter, I may try to brush it with leftover bacon grease to give the bread more flavor. Definitely a keeper!

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  • 31 Aug, 2013

    This was awesome i made it today but i added melted cheese took american cheese and then added butter to the pot so the cheese dont burn and stick on the pot and once melted take a spoon and drizzle it over the eggs

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  • 14 Apr, 2013

    I saw this recipe about 3 days ago on a recipe search. I wanted to make it. I am so tired of eating the same things over and over for breakfast. I told my 10 year old I had a surprise for her and I needed her help with it. She made it with me. Well she did most of the work, all I did was cook the bacon and crack the eggs. She absolutely LOVED it. Now I have a new sunday breakfast..

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  • 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.

  • 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!)

  • 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.

  • 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!

  • 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 :-)

  • 24 Dec, 2012

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

  • 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!

  • 8 Dec, 2012

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

  • 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 (:

  • 18 Sep, 2012

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

  • 17 Aug, 2012

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

  • 9 Aug, 2012

    we will see - seems simple enough

  • 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.

  • 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.

  • 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!

  • 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.

  • 4 Mar, 2012

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

  • 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!

  • 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!

  • 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/

  • 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.

  • 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!

  • 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.