Bacon Egg Toast Cups
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
Instructions
- 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.
Notes
Recipe adapted from Everyday Annie
Serving: 1egg cup, Calories: 187kcal, Carbohydrates: 6g, Protein: 9g, Fat: 13g, Saturated Fat: 4g, Sodium: 269mg, NET CARBS: 6
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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