Bacon, Egg and Toast Cups

I’m not normally into cute food. I’d rather have my food look delicious and say, “Eat. Me. Now.” Cute food makes me a little sad and guilty when I take that first bite, especially if the food has an adorable smiley face on it. Poor disfigured thing! Am I right?! 

But these Bacon, Egg, and Toast Cups are cute. But totally still scream, “Go ahead, take a bite.” Well, we’re certainly not the first to make these Bacon Egg, and Toast Cups – it’s been all around the world and back.  But I hope that you’ll find a happy, sunny Saturday morning to make these for your family. ~Jaden

How to make Bacon, Egg, and Toast Cups

Cook bacon slices in a large skillet or cast iron pan over medium heat for about 4-5 minutes, or until just crisp, the bacon will continue to cook in the oven.

Next, lightly butter each muffin cup.

Use your fingers or a rolling pin to lightly flatten each bread slice, then use a cookie cutter, glass top or cup to cut a 4-inch round from each slice of bread.

We used a cup and found it was easiest to use a knife to cut around it.

Now, cut each round of bread into two halves.

Press two halves of the bread into each muffin cup, the halves should overlap slightly. Then, use the remaining bread to fill in any gaps.

Brush the tops of the bread with melted butter.

Sprinkle some shredded cheese into the middle of each cup.

Then, place a piece of bacon in each cup.

Now, add one large egg to each muffin cup. Depending on the size of egg, some of the white may run out, just use a paper towel to clean around each muffin cup to make sure the egg cups will be easily removed once baked.

Season each cup with salt and pepper then bake in a 375 degree F oven for about 20-25 minutes; the whites should be just set.


Thanks to Joanne and Adam for making these! ~Jaden


Bacon, Egg and Toast Cups

Servings: serves 6 Prep Time: 15 minutes Cook Time: 35 minutes

Recipe adapted from Martha Stewart. When baking, you can place the muffin pan on a baking sheet for easy cleanup and to make it easy to get in and out of the oven.


2-3 tablespoons unsalted butter, melted
8 slices sandwich bread
6 slices bacon
1/4 cup shredded cheddar cheese
6 large eggs
salt and pepper


Preheat oven to 375 degrees F.
1) In a large skillet or frying pan, cook bacon over medium heat. Under cook slightly, the bacon will continue to cook once in the oven.
2) Lightly butter 6 standard-sized muffin cups.
3) Use a rolling pin or your hands to slightly flatten each bread slice then use a cookie cutter, jar top or cup to cut into 6, 4 1/4-inch, rounds.
4) Cut each round in half, then press two halves into each muffin cup, the halves will overlap slightly. Make use of extra bread to patch any gaps.
5) Brush the tops of the bread in each muffin cup with melted butter.
6) Lay one bacon slice into each cup and sprinkle with a pinch of shredded cheese.
7) Crack one egg into each cup and season with salt and pepper then bake until the egg whites are just set, about 20 to 25 minutes.
8) Run a knife around cups to loosen and serve immediately.

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Comments 67

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  2. Leigh

    These look amazing! Vegetarians (hate them 😉 want them with tomato and spinach mixed in with the cheese!

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  4. Tara

    My kids begged me to make these tonight for dinner. They loved them! Their only gripe was that there weren’t more.

  5. Kiki

    These are delicious! A quick tip on preparing the bacon : bake on a foil lined cookie tray at 400° for about 17 minutes. Also, I create a circle inside the toast to line the cups, and it also creates a higher “wall” and I have no problems with egg “spillover”. Th e guys at work, as well as my kids and the neighbor kids, request these often. Th eyre So delicious

  6. Bethany F

    I did everything by the directions (except for the bacon) and they came out very well. At first I thought that the eggs were not done as they were so bright yellow, but on the second check I poked one of the yolks and it WAS done.

    Also, I tried the suggestion of another reviewer about putting the bacon in the oven so that could cook on it’s own while I prepared the cups. Well at 15 minutes the bacon was burnt. I will still do it like that but check it more often and expect it done at 10 minutes or so. So I just chopped of the really burnt parts and crumbled the rest up inside the cups for under the egg. Still, was pretty good.

    I made a couple extra to play with freezing them. I’m not a breakfast maker like my husband, so it would be great if I could make these up in the afternoon and freeze for days he’s working!

    1. Kristina

      My husband and I have been cooking bacon in the oven for years, but the trick we’ve found is to put the bacon in the oven then turn the oven on, set the timer for 20mins and it is 99% of the time perfect! At first I thought it was weird to not preheat the oven but it works for us (we usually have thicker cut bacon but would check them after 15mins for thinner bacon). I find it makes for easier cleanup and frees up the stovetop for other delicious items lol. Hope this helps! 🙂

  7. joanne

    Wow, these came out so good, but instead of slices of bacon, I sprinkled bits of bacon on top of the egg! Simply delicious and very filling!!

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