Bacon, Egg, and Toast Cups

1406 Ratings
  • 5 391
  • 4 409
  • 3 322
  • 2 193
  • 1 91

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

Everyday Food, September 2010

Gallery

Read the full recipe after the video.

Recipe Summary

total:
35 mins
prep:
15 mins
Yield:
Makes 6
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Ingredients

Directions

  • 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.

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  • 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 Notes

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.

Variations

Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.

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Reviews (46)

1406 Ratings
  • 5 391
  • 4 409
  • 3 322
  • 2 193
  • 1 91
Martha Stewart Member
09/15/2019
I baked 3 hash brown patties alongside the muffin cups. The baking time and temp are the same. Crumble the patties over the top of the egg cups and sprinkle shredded cheese on top. Residual heat will melt the cheese or you could return it to oven just long enough to melt the cheese.
Martha Stewart Member
01/29/2019
Is the size of the cookie cutter diameter or circumference? I will probably make this again but as suggested add other seasoning. Green onions or garlic. My grandson enjoyed them ! Quick and simple to make.
Martha Stewart Member
12/30/2017
I make a side of bernaise sauce to serve with them viola instant eggs Benny delicious
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Martha Stewart Member
06/14/2015
This were a very easy and wonderful breakfast dish. I made these for a cooking demonstration in my Healthy Living class. They were so easy and wonderful. My instructor loved them as well.
Martha Stewart Member
01/21/2014
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
Martha Stewart Member
11/13/2013
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Martha Stewart Member
10/22/2013
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!
Martha Stewart Member
09/11/2013
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Martha Stewart Member
09/11/2013
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Martha Stewart Member
09/07/2013
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Martha Stewart Member
09/02/2013
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Martha Stewart Member
09/02/2013
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Martha Stewart Member
09/02/2013
Scientists say the best day to eat two eggs thanks bestwatchtou
Martha Stewart Member
09/02/2013
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Martha Stewart Member
08/31/2013
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
Martha Stewart Member
07/24/2013
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Martha Stewart Member
05/14/2013
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04/21/2013
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Martha Stewart Member
04/14/2013
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..
Martha Stewart Member
04/07/2013
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04/07/2013
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Martha Stewart Member
03/13/2013
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Martha Stewart Member
01/14/2013
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.
Martha Stewart Member
01/07/2013
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!)
Martha Stewart Member
01/04/2013
Isn't everything better in a muffin tin? Yes! Be sure to carefully plug each [filtered] in the bottoms like Sarah tells you. I used Costco precooked bacon which worked great.
Martha Stewart Member
01/04/2013
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!
Martha Stewart Member
12/30/2012
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 :-)
Martha Stewart Member
12/24/2012
Perhaps I'm missing something, but why would you use 8 slices of bread for 6 of these?
Martha Stewart Member
12/23/2012
I LOVE this recipe! Will definitely make this again for sure. I made it using ezekial bread instead of white bread. FANTASTIC!
Martha Stewart Member
12/08/2012
For a soft yolk, I recommend cooking it for 16 minutes.
Martha Stewart Member
11/05/2012
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 (:
Martha Stewart Member
09/18/2012
These are awesome. But I like my egg yolks runny, any suggestions anyone?
Martha Stewart Member
08/17/2012
Currently trying this recipe as we speak. Been meaning to try it since the first time I saw it.
Martha Stewart Member
08/09/2012
we will see - seems simple enough
Martha Stewart Member
08/07/2012
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.
Martha Stewart Member
08/07/2012
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.
Martha Stewart Member
06/07/2012
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!
Martha Stewart Member
05/05/2012
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.
Martha Stewart Member
03/04/2012
Just made this recipe this morning. It was great! My husband loved it! Definitely a repeater. I love the presentation.
Martha Stewart Member
02/12/2012
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!
Martha Stewart Member
12/26/2011
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!
Martha Stewart Member
12/22/2011
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/
Martha Stewart Member
12/10/2011
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.
Martha Stewart Member
01/23/2011
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!
Martha Stewart Member
11/13/2010
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.
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