Bacon Egg Toast Cups

photo of Bacon Egg Toast Cups on a plate

When I was in high school, my mom made sure to always prepare a big breakfast before I had a test. She always emphasized how important it was to eat well.

photo of four Bacon Egg Toast Cups in a muffin tin

This weekend is finals week at UCSD. My brothers have been busy studying away. On Saturday morning, I was awake early so I decided to make them these bacon egg toast cups which I had bookmarked. I love this idea of putting all the traditional breakfast items into one. You don’t even need a knife or fork to eat this with.
photo of four Bacon Egg Toast Cups on a plate
These are really easy to make too. It took me only a few minutes to make. Baby Bro and the BF really liked this. I’ll have to make them again soon.photo of one Bacon Egg Toast Cup on a plate

Recipe: Bacon Egg Toast Cups

(adapted from Annie’s Eats)

Ingredients

  • 4 slices of bacon 2 slices of bread 4 eggs salt and pepper to taste

Instructions

  1. Using the top of a round glass that has an opening slightly bigger than a muffin mold, about 3.5 inches, cut circles from bread. You should be able to cut two circles per slice of bread.
  2. Grease four muffin molds. Place the bread on the bottom of each muffin mold. Preheat the oven to 400F.
  3. Cook bacon slices in a pan about 3 minutes or until halfway cooked. Place bacon slices around the edges of the muffin tin. To help them stay, you might want to tuck the ends underneath the slices of bread.
  4. Crack an egg and put in the middle of each muffin mold. You may want to leave out some of the egg white so that the yolk doesn’t overcook while waiting for the egg white to cook.
  5. Place muffin molds in the oven and cook for about 12-15 minutes until eggs are cooked to your liking and bacon is crisp. I like to leave the egg yolk a little runny.
  6. Use a knife around the edges to help lift cups from the muffin mold. Season with salt and pepper and serve while hot.

Bacon Egg Toast Cups

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Bacon, eggs, and toast all wrapped up together in a cute little package. These bacon egg toast cups take only minutes to prep and are a fun spin on a traditional breakfast.

Ingredients:

  • 2 slices sandwich bread
  • 4 slices bacon
  • 4 eggs
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 400°F. Grease four slots in a muffin tin.
  2. Cut four circles out of the bread slices that will fit the bottom of the muffin molds. I used a glass to cut out ones that were approximately 3.5 inches. Place the bread rounds in the prepared muffin molds.
  3. In a skillet, cook the bacon slices over medium heat for about three minutes or until they are half-way cooked through. Line each muffin mold with the bacon, tucking the edges under the bread to hold the bacon in place. Crack an egg for each muffin mold. You might want to scoop out some of the egg white to ensure the egg cooks evenly.
  4. Bake the egg cups for 12 to 15 minutes or until the whites are set, the bacon is crispy, and the yolk is cooked to your liking.
  5. To remove the egg cups, run a knife around the edges to loosen them before lifting them out. Season them with salt and pepper and serve immediately.

Notes:

Recipe adapted from Everyday Annie

Nutrition Facts
Bacon Egg Toast Cups
Amount Per Serving (1 egg cup)
Calories 187 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 178mg59%
Sodium 269mg12%
Potassium 118mg3%
Carbohydrates 6g2%
Protein 9g18%
Vitamin A 240IU5%
Calcium 57mg6%
Iron 1.3mg7%
Net Carbs 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

19 comments on “Bacon Egg Toast Cups”

  1. This would make an awesome brunch party bite!

  2. I love this idea! I’ll have to make some for breakfast this weekend.

  3. I’m taking my DAT’s on Friday, April 1st. Some protein and carbs would be excellent for the 5.5 hour test. *hint hint* 🙂

  4. Simple yet yummy!!! Thanks for sharing!

  5. This is a super idea, I shall have to try it! Mind you, I’m such a messy eater knowing my luck the bacon wont hold the egg properly and I’ll end up with the yolk all down my top! :p

    • I was sort of wondering what kept it all together, but they seemed fairly sturdy. I think everything cooking together and the egg white kept it together.

  6. I just made my own version of these with two pieces of bread and egg whites instead of a cracked egg and wow they are still soooo good. I will definitely be making them again. Thanks for the tip 🙂

  7. I wish you were around to make me breakfast for my finals!

  8. I made this was a slice of ham folded up in the cup. Using ham, you don’t have to worry about the bacon being done.

    • That works too! I love bacon though. And I use precooked bacon now so I don’t have to worry about cooking the bacon.

  9. Great little idea and would be good for Christmas morning too. Only thing I would add would be some shredded cheddar on top. I have a six cup muffin pan that would be perfect for this. do you think english muffins would work too?

    • Yes I’ve done English muffins before too! They definitely work, esp if you have the bigger muffin pan. I’ve tried adding cheese on top as well and I like all the different variations.

  10. these would be great with a slice of cheese on the bread piece!

  11. Just found you today Kerbie – I will enjoy your recipes and ideas. ED

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