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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Bacon, Egg and Toast Cups Cooking View

Oh, how I LOVE these little cuties!  What an ingenious idea – bacon, eggs and toast all wrapped up in a cute little muffin-sized package.  Even better, these take next to no time to throw together so they are perfect for a lazy weekend breakfast, or a quick breakfast-for-dinner night.  Growing up my absolute favorite breakfast was known in my family as an “eggy on toasty” (an over-easy fried egg on a piece of toast), even better when made by my sweet Grampa.  These remind me so much of that favorite dish, and I hope that one day these will be a favorite breakfast of one of our kids.  These are much more ideal than regular fried eggs to serve a whole family because you can make so many at a time, rather than having to cook eggs in batches.

If you don’t like a runny yolk, simply bake your eggs longer until they are cooked to your preferred doneness.

Bacon, Egg and Toast Cups
Yield: 6 cups

Ingredients

6 slices of bacon
6 slices of bread
Shredded cheese
6 eggs
Salt and pepper

Cooking View

Directions

  • Preheat the oven to 400° F. Grease 6 wells of a muffin pan with butter. In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread (I used a 3.5-inch round cookie cutter, but a drinking glass would be fine.) Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese in the center of each piece of bread. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks. Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 6-10 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.

Source

  • http://www.lesliewebber.com Leslie W.

    I LOVE this idea and am regretting the fact that I’ve already stuffed my children with Eggos! Can’t wait to try these!

  • http://telly21182.blogspot.com/ Angie

    OK, this is one of the cutest things ever. I am totally gonna run off this weekend to look for an excuse to make them (plus a few for me with scrambled eggs – that’s the only way I’ve had them and I’m always hesitant to try other cooked methods!)

  • oneparticularkitchen

    These are ADORABLE! How perfect for breakfast with company! I’m definitely breaking these out next time the in-laws come.

  • http://allthingssunny.blogspot.com Sunny

    This is so up my Mr’s alley! He loves this kinda thing. I think it’s the kid-friendly quality about it that he loves – he’s a big kid at heart!

  • cookingbride

    Cool! I make something similar. I use a whole lot of butter though (it’s a Southern thing!) But you bake the egg in a muffin tin, sprinkle it with bread crumbs and herbs and then serve it on a biscuit with hollandaise sauce. I never thought about adding bacon. That’s a great idea!

  • http://themesspot.blogspot.com Jade

    I LOVE these!! I love breakfast foods and this would be a wonderful lazy breakfast but an even better dinner. Breakfast for dinner is one of my favorite things. Love it!

  • http://www.womanwithawhisk.com Woman With a Whisk

    These are so cute!

  • Danielle

    Cannot wait to try these!! What a great idea!

  • http://cakebatterandbowl.com Kerstin

    How cute! These would be great for a crowd! I always make eggs on the weekends :)

  • Katie

    I know this is a silly question, but are muffin tins the same size as cupcakes?

  • Annie

    Hi Katie,
    No problem! Yes, they are the same size and the terms used interchangeably.
    :) Annie

  • http://bakeitafterall.blogspot.com Meghan

    These are so adorable!!! My mom used to make us “dipping eggs” which were simply fried eggs that we could dip our toast into. My sister used to ask for “egg cutup on toast” which was what your grandfather made but cut into tiny squares. I’m sure these will be a hit with kids :)

  • http://allaboutkaylittl.blogspot.com Kay Little

    These look so good! I like the bacon in them….When my children were small, I use to make something similar, we called them “Egg in a Hole”! I am definitely going to make these for my grand children!

  • http://familiardread.wordpress.com mrasbach

    These are excellent. I’ve never tried them with pre-made bread, though. I usually have some dough from the “Artisan Bread in Five Minutes a Day” book in my fridge, and it’s a cinch to roll some out to bake along with the egg. In fact, I got the idea from the authors’ blog.

    http://www.artisanbreadinfive.com/?p=482

  • http://shallwecook.blogspot.com Abby

    Cutest thing I’ve seen all week!

  • http://www.joyofcooking.wordpress.com Emily

    These are SO cute! I definitely want to make these for my next brunch.

  • nutmegnanny

    These look great! It’s such a cute presentation:)

  • http://www.dailyunadventuresincooking.com Katerina

    Amazing! I tried baked eggs for the firs time the other day, but these look WAY better!

  • http://giampapa.blogspot.com/ sarah

    i am making these for saturday morning! yummo!

  • http://www.thequeen-b.blogspot.com Cozy Kitchen by the Sea

    Those look simply a m a z i n g !!!!!!!!!!!!!!!!!!!!!!

  • http://skinnyasiangirlsloveoffood.blogspot.com/ Vivian

    I made something similar to this too! Except I used ham and croissant instead. I will definitely try your variation. It looks amazing!

  • http://www.punkinsprose.blogspot.com Jenny.Lee

    My husband’s mouth started watering at the sight of these. Looks like I’ll be trying this recipe out very soon!

  • sushiina

    great breakfast idea
    i think i will cook it for my honey next weekend?!

    greets from germany

  • hannyb

    This is a revelation. All hail Annie’s Eats, The Noshery, Stacey Snacks, and wherever else Bacon, Egg and Toast Cups can be found!

  • robynanderson68

    I made these this morning and just finished eating one. HOLY COW they are so good – I just told my husband they’re going to become a Sunday morning tradition!

  • trish

    We tried these this weekend and loved them! I subbed crumbled sausage for the bacon (what I had on hand) with good
    results. Thanks for another great recope!

  • Kellyn

    Wow! I just finished eating these, they were AMAZING! I can’t wait to make them again. And have people over for brunch because they look TOO cute!

  • http://www.culinaryconcoctionsbypeabody.com/ peabody

    You have to love a bowl you can eat!

  • Miz Robyn

    We had one left over from breakfast yesterday, and I reheated it and ate it for breakfast this morning – and it was still really good! I was worried that the yolk might be too tough, but it was nearly as good as fresh.

    I like Trish’s idea of using crumbled sausage, too!

  • http://tideandthyme.com Laura

    Over easy egg + toast = the perfect plate

    Can’t wait to try these after church one Sunday morning soon!

  • tricia

    these are delicious- had to cook mine a bit longer, but soooo good! I also made a set with scrambled egges and they are great too!

  • Taylor

    I have made something very similar to these, except I use canned biscuits instead of toast. I usually smoosh the one raw biscuit part of the way up the sides of the muffin cup, add the par-cooked bacon and bake for just a couple of minutes before adding the egg.

  • Shannon

    I make something similar to these, but I use the whole slice of bread because my muffin tin wells are very deep. We often scramble the egg and add cheese and spinach and any other goodies we like, and sometimes use cooked sausage instead of bacon. YUM!

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  • http://becomingarenaissancewoman.blogspot.com/ Paulette

    MMM-MM, just fresh out of the oven! These are great!
    I had to do scrambled for my family so doubled the cooking time.
    I found your picture on Foodgawker. Thank you for the great recipe!

  • Kristen

    Made these last weekend, they were SO cute and everyone loved them! I ended up nearly doubling the cooking time, as we liked our eggs done a bit more. Thank you for the recipe!

  • oneordinaryday

    These are awesome! I wish a had one sitting next to me right now. I’m definitely going to be cooking some up asap.

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  • Judy

    You mentioned your “sweet grandpa” making these. I am a grandma myself now but still remember being a child and my grandma making breakfast for my sister and me. She would soft boil eggs, cut the end of the egg off with a “karate chop” with a knife. Then she sliced toasted bread into about 5 strips. We dipped the toast strips into the runny yolk. When the yolk was gone, we spooned out (with help) the remaining white part into a small bowl to finish it off. The whole process was messy but we loved it and we still have warm memories. By the way, we called this breakfast treat….”snibblies” ! Don’t know why. Memories and food….
    they go together.

  • http://www.stoner-food.blogspot.com The Stoner Gourmand

    I am trying these this weekend vegetarian style!!! I can’t wait…

  • Mary

    I thought I’d made eggs every way imaginable but obviously I’m wrong! I’m inviting some friends over tomorrow morning just so I can try these.

    May be a silly question but is the yolk set, soft or runny?

  • Annie

    Hi Mary,
    Not a silly question! Quite simply, you bake them until they are cooked to your liking. I prefer slightly runny but Ben doesn’t like runny eggs so I bake his a little longer. Just test with a fork to see how done they are.

  • Suzannah

    Annie, these were a big hit with my kids! I’m glad I made them just for family first, because it took me a few to get the hang of separating out half of the white. I was wondering if you just tossed the whites that you didn’t use, or if you do something clever with them, like freeze or…? I don’t know. I feel like there’s got to be SOMETHING to do with them but I’m drawing a blank! :)

  • Annie

    Suzannah, no, nothing special. I have never been one of those that feels the need to use every random egg white (or half an egg white, in this case). I just toss them.

  • http://karenhfein.wordpress.com Karen

    Simple, quick and fun! Thanks so much. Also, love the look of your blog. Great colors, imagery and design. Well done!

  • Janie

    Why do you only use half of the egg white? I have no problems with tossing them, as the gals above said, but why wouldn’t you include it?

  • Annie

    You can use it if you like, it just overflows the muffin cups a bit. I also think it looks nicer with less white, if you care about that.

  • http://bishy57.stumbleupon.com carole (bishy57)

    I wonder if it is possible to make this with veggie bacon, will have to try it!

  • Alice (Brazil)

    I love this idea, very clever. I’m just wondering to know if you baked it in an electric oven. I follow the recipe, but mine eggs take much more time than 6-10 minutes. Tanks.

  • Annie

    Alice,
    Yes, it’s an electric oven. Ovens can vary widely, therefore so can baking times.

  • Mercedes

    I made this for breakfast last weekend and they were delicious!<3

  • Niki

    Made these for Sunday brunch! Used feta cheese instead of shredded cheese and baked for 15 minutes! Totally delicious!

  • Brandon

    yo i just made 3 if these like 2 minutes ago and there were awesome hope to find more delicious recipes on this site

  • Ashley

    Making these tomorrow for breakfast!!!!!! Only a few of them can’t have cheese! My dad doesnt eat cheese, but he said he would be willing to try them if I made some without the cheese!
    The rest will have Cheese though!
    Thanks for making this site!

  • Karyan

    I made these thinking they would be fun for my 3 year old and 1 1/2 year old — my husand love them! He requested I make them whenever he’s going fishing or hunting!

  • http://wishjoy.wordpress.com wishjoy

    Got to try!

  • Jennifer

    Do you think you could make these and freeze them? I was thinking they would make for nice easy breakfasts for on the run.

  • Annie

    I can’t imagine the eggs would take to freezing very well. They are already pretty easy as is, and only take a few minutes to throw together.

  • Susan Smith

    We just had these this morning, and we really liked them. I ran out of time, so I actually ended up microwaving them at the end (after baking). Next time, I will cook the bacon longer, beat some of the eggs, and bake them longer than the 10 min.
    Thanks for another great recipe!

  • http://www.PatPearsonsStudiOCD.artfire.com Pat

    I just found this from twitter. I am going to try this tonight, but I have some leftover pancakes that I froze and thought I might try instead of bread. I will also scramble my eggs and pre-cook my bacon. I will add cheese and mushrooms, garlic, and onion.

    Thanks for the recipe!

  • Olivia

    These are soooooo yummy! I accidentally broke two of the yolks :( but they were still delicious. Thanks for this great recipe :)

  • Colleen

    Was wondering if these could be prepared in advance to sit in the fridge prior to cooking? I’d like to prepare about 24 for a brunch…

  • Annie

    I don’t think these would do well made in advance. But, they are really quick when you do make them so they shouldn’t be a problem to make last minute.

  • http://www.oliviafrescura.com Olivia
  • http://daisie-myjourneythroughitall.blogspot.com/ Daisie

    Thank you for this recipe! My kids love it! I am posting a link to this recipe on my blog!

  • http://septembersunsetsxx.wordpress.com/ Brianna

    These are Wonderful!!! I made them for my fiance this morning and he LOVED them!

  • http://www.justorganizeyourstuff.com cathy

    oh yum, I can’t wait to try!

  • Vanessa

    I just made these for the two oldest of the three girls I babysit. HOLY CRAP! They are delicious. I overcooked them, a lot! I was afraid they’d be bad because of this. I was wrong. They’re very tasty!

    Fool proof! You’d pretty much have to try to mess these up.

  • http://www.ourgrowinggarden.com OurGrowingGarden

    OH MY HEAVENS. I am going to rock my husband’s face off with these!!

    Our Growing Garden

  • Liz

    Made these for a brunch, for our friends’ weekend at the lakehouse. I only like my eggs scrambled, so I made half with the “fried” egg, and half with the yolks beaten in. Both rocked! – Liz

  • Danielle

    Extremely easy and delicious! Boyfriend loved it!

  • Spiceolife424

    My friend posted this recipe on Facebook, and I thought they’d be an easy and quick option for our Christmas morning breakfast. They were so easy to make and were a huge hit with the family! This recipe is now going to be a staple in our house on Christmas morning! Oh and I made some without bacon for the non meat eaters, and they were still fab!

  • Vhammonds

    Hey! Looks like a great recipe! I am about to do a test one before I make these for brunch in a few days. Forgive me because I am 22 and just starting to learn to cook (your website is a lifesaver!)..so I have a silly question…will the egg not make the bread super soggy? How many “bread rounds” did you put in each muffin hole? And could you use any alternative like grands biscuit dough or something? Thanks so much!

  • Anonymous

    No, the bread will not be soggy. One round per muffin cup. You can substitute as you wish, but I have not tried subs other than what is outlined here so results will vary.

  • Vhammonds

    OMG they were amazing, I didn’t have bacon so I sauteed some spinach with some pepper and garlic mix seasoning and thew that in there instead!!!! Amaaaaazing! Some of my yokes were runny and cooked! Lol, I’ll scramble them first next time! Great recipe and thanks for such a quick reply…you and your site are amazing! Thanks again!

  • Katy

    Just tried these and the kids loved them! The only thing I did different was instead of sliced bacon I clumbled it up on top then put a little extra cheese on top. Thank you for the idea!

  • Jesse

    Soooooooo very good. I love making breakfast and this will be in my list of ideas for years to come.

  • Lola

    Ive got these in the oven at the moment. :D Super idea. :D thank you

  • Hollie Cardenas

    Would it be possible to use egg beaters for this recipe as well?

  • annieseats

    Sure.

  • Cleopatra

    This was absolutely amazing! Used english muffins instead of bread slices and it came out perfect, thank you so much for sharing a pretty cool recipe and for the easy to follow directions and photos :)

  • Jim

    Outstanding Idea. I will be making these for my Wife tomorrow. TFS

  • Wendy Aronica

    just made these..great

  • Lola

    We made these for brunch yesterday with hash browns. Such a great idea, so simple and cute!

  • http://www.facebook.com/stiffshots Robert Payes

    Always nice to find a recipe that works the first time out! (What they don’t tell you is how FILLING these little buggers are: ONE each was enough for two grown men!)

  • Katy McMullen

    Thanks so much for indicating if the yolks would be runny! I’ve been searching for an answer because I DO NOT like cooked yolks. Going to try this this morning! :D

  • craZ b

    we use ramen or chkn soup and drop in the eggs near the end..egg drop soup! that gets you breakfast and lunch..happy dropping!

  • Pipsie

    How do these go cold?? I have a party in the park and think these may work for the adults?

  • annieseats

    I can’t imagine them tasting very good cold, but you could try it.

  • Connie Voelker

    These are absolutely brilliant. So easy to make and they turn out fantastic! Will make them uncountable times more in the future.