- 2 slices sandwich bread
- 4 slices bacon
- 4 eggs
- salt and pepper to taste
Preheat the oven to 400°F. Grease four slots in a muffin tin.
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.
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.
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.
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.
Recipe adapted from Everyday Annie
Bacon Egg Toast Cups
Amount Per Serving (1 egg cup)
Calories 187 Calories from Fat 117
% Daily Value*
Saturated Fat 4g25%
Vitamin A 240IU5%
Net Carbs 6g12%
* Percent Daily Values are based on a 2000 calorie diet.