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Bacon & Egg Toast Cups Recipe & Video

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I don't know about you, but I'm always on the lookout for new ideas for Breakfast/Brunch. One thing I find is  that everyone seems to like having some form of bacon, eggs, and toast. So what could be more perfect than these Bacon and Egg Toast Cups. In a single muffin cup you have a brown and crispy slice of bread, that is filled with a slice of bacon, some cheese, a sprinkling of green onion (chives), and a perfectly cooked sunny side up egg. While you can serve them on a plate to be eaten with a knife and fork, they can also be eaten as finger food.


Recipes abound on the Net for this type of Breakfast Muffin. While many use a regular sized muffin pan for the toast cups, if you're using large eggs (50 grams), I find a jumbo muffin pan is best. Otherwise you may find the eggs spill over the tops of the muffin cups. However, to remedy this problem if you don't have a jumbo muffin pan, is to use small eggs instead of large. Also, while I have used just one slice of bacon in each muffin cup, two slices can be used. And if you're vegetarian you can omit the bacon completely. Instead saute some mushrooms and/or other vegetables and place about one to two tablespoons in the bottom of each muffin cup. For the grated cheese, good choices are Gruyere, Cheddar, Colby, Monterey Jack, Swiss Cheese, Mexican Blend, goat cheese, and Parmesan.
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Bacon & Egg Toast Cups: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.

Place the bacon strips in a single layer on the foil lined baking sheet. Bake for about 8-10 minutes, or until brown, but not quite crispy (the bacon will continue to cook once the toast cups are assembled and baked). Remove from oven, transfer the bacon to a plate that has been lined with paper towels, and blot to remove any excess bacon grease.

Reduce your oven temperature to 375 degrees F (190 degrees C). Butter six - jumbo (1 cup) (240 ml) muffins cups, preferably nonstick. 

Next, cut the crusts from the bread slices, and flatten each slice of bread with a rolling pin. Cut each slice of bread in half, on the diagonal. Then press two halves of the bread into each muffin cup, overlapping the slices so there are no gaps. You may have to press extra pieces of bread to fill any gaps. Brush the bread with melted butter.

Lay one slice of bacon in each muffin cup, gently pressing the bacon onto the bottom and up the sides of each cup. Next, place about 1 tablespoon of grated cheese and a sprinkling of finely chopped green onion (or chives) in each cup. Then, one at a time, crack one egg in a separate cup and gently pour it into each muffin cup. Season with salt and pepper. (See video for demonstration.)

Bake for about 20 minutes, or until the egg whites are set and the yolks are still a little runny (cook a minute or two longer if you want the yolks to be set). Remove from oven and place on a wire rack. Let them cool for a few minutes. Then, using an offset spatula, remove the toast cups from the muffin pan. Serve right away.

Makes 6 Bacon & Egg Toast Cups.

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Bacon & Egg Toast Cups:

6 slices of bacon

5 tablespoons (70 grams) melted butter

6 - 7 slices of white or whole wheat sandwich bread

1/3 cup (25 grams) grated cheese (Gruyere, Cheddar, Colby, Monterey Jack, Swiss Cheese, Mexican Blend, and/or Parmesan.

2 tablespoons finely chopped green onions (or chives)

6 large eggs

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