Preparing breakfast for overnight guests is always tricky for me. There’s always the crowd pleasing pancakes and waffles, but of course that leaves me stuck in the kitchen.
And then there’s the issue of battling guilt laden, calorie heavy breakfasts with my natural tendencies towards lighter fare. These little gems, however, kind of swing both ways. Guests can take as many as they want to fill their appetite. If they want just one, however, they’re only obligated to half a piece of whole wheat bread, 1 egg, and half a piece of bacon. Not so bad. 
And the cuteness factor was hard to beat! Next time I think I’ll add shredded cheese to the mix.
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Bacon, Egg, and Toast Cups
- Total Time: 30 minutes
- Yield: 12 cups 1x
Description
These Bacon, Egg, and Toast Cups are a delightful breakfast treat, combining all your morning favorites into one convenient and cute package.
Ingredients
- 12 eggs
- 12 pieces of whole wheat sandwich bread
- 6 strips of bacon
- Optional: shredded cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Using a 3-inch (7 1/2 cm) biscuit cutter, cut the center out of each piece of bread to form a round.
- Lightly spray a muffin tin with cooking spray and press each bread round into the muffin cups, making sure they fit snugly.
- In a microwave, cook the bacon for 3 minutes until partially cooked. Cut each strip in half lengthwise using kitchen shears.
- Place a half strip of bacon around the edge of each bread-lined muffin cup.
- Crack an egg into each cup, being careful not to break the yolk.
- Optionally, sprinkle shredded cheese over the top of each egg.
- Bake in the preheated oven for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- These cups are perfect for serving a crowd, allowing guests to take as many as they need.
- For a cheesier version, add shredded cheese before baking.
- They can be stored in the refrigerator and reheated in the oven.
- Consider using turkey bacon for a lighter option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1
- Sodium: 250
- Fat: 8
- Carbohydrates: 12
- Fiber: 2
- Protein: 8
- Cholesterol: 185
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Frequently Asked Questions
Why is the bacon microwaved for 3 minutes instead of fully cooked on the stove?
The bacon is only partially cooked in the microwave before lining the cups, because it will continue cooking during the 15–20 minutes the cups bake in the oven at 375°F (190°C). Starting with fully crispy bacon would leave it overdone and dry by the time the egg whites are set.
The article mentions guests can control their portion — how does that work?
The author designed these specifically for a crowd: each cup uses just one piece of whole wheat bread (cut to a round), one egg, and half a strip of bacon, so a guest who wants a light breakfast takes one cup, while a hungrier guest can take several. The recipe makes 12 cups from 12 slices of bread, 12 eggs, and 6 strips of bacon.
I use to make this for breakfast except I don’t use bacon and no oven. I make it in my pan itself. Well works well for my bachelor lifestyle and quick snack.
But this one.. I’m gonna definitely try it out. Thank you so much for sharing.
how creative is that!? thats so awesome, thx for sharing! =)
this is such a cute and tasty bread recipe, love the idea
I’ve seen these made with ham instead of the bread but I think I like this idea more.