Bacon, Egg and Toast Cups

This simple breakfast or brunch is perfect for slow mornings after late nights.
By Susan Benton
Bacon, Egg and Toast Cups

Bacon, Egg and Toast Cups
Prep Time
Cook Time
Total Time
This simple breakfast or brunch is perfect for slow mornings after late nights.
Recipe Type: Main
Serves: 6
  • 3 tablespoons unsalted butter, melted
  • 8 slices white or whole-wheat sandwich bread
  • 6 slices bacon
  • 6 large eggs
  • Coarse salt and ground pepper
  1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups.
  2. With a rolling pin, flatten bread slices slightly and, with a 4¼-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps.
  3. Brush bread with remaining butter.
  4. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.)
  5. Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper.
  6. Bake until egg whites are just set, about 20 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Susan Benton

Susan Benton is the go to resource for foodies visiting Pensacola to Panama City Beach. She is a food and travel journalist with published articles and photography in many local, regional and national publications. Her website is where she writes about the secrets of Gulf Coast food.

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