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

  1. Rachel

    I’ve been meaning to make something similar. My list of blog/recipe to-do items is always growing and I forget the ones at the bottom! Thanks for the reminder. BTW the first picture cracks me up… I can’t help but think you could easily turn it into a face with some bacon below as a smile.

  2. Kim Beaulieu

    Wow makes me wish I like eggs. I think I will make these for our next family brunch. Thanks for sharing Jaden. Also big thanks to Joanne and Adam. Great idea.

    1. adamjoanne

      Thanks Kim! We had fun making these for Jaden. They would be perfect for entertaining 🙂

  3. Brenda S 'Okie in Colorado'

    Jaden, these look so good. I make these, but I make potato nests, using shredded potatoes instead of toasts.

    1. SteamyKitchen

      OMG. that sounds fantastic! One of my all time fav foods is hash browns. I have to really have self control and only limit my servings at all you can eat breakfast buffets!

  4. love cooking

    I make this another day. But without bacon. Also I use a bowl to do it, not a muffin cup. Because want it to be fast, so microwave it, not bake it in oven. Well, it turn out quite nice also. 🙂

  5. G

    i enjoy making a version of this using only bacon and eggs – line the inner sides of a ramekin with bacon strips, add one egg and season the yolk with salt, pepper, paprika before putting it in the microwave on high for 2 – 3 minutes! 🙂

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  7. Maureen

    I’ve done eggs similar to this and breakfast for a crowd is a snap. Much better than slaving over a stove and toaster while everyone else is having fun! These look beautiful.

  8. Isabelle

    I made these for breakfast this morning and we all loved it! This is definitely going on my next brunch menu. Thank you!

  9. Vicki Bensinger

    These are also wonderful using Canadian Bacon as the base and omitting the toast altogether. Add the egg with some cheese on top whatever your favorite might be. Then bake and serve. You could even throw some veggies like spinach and mushrooms under the egg as well for a really hearty breakfast.

    They certainly do make a fun presentation for breakfast or brunch.

  10. Amanda

    Oh lala! I made these. And they are sooo good. But I found that it’s easier to open a pack of string cheese, and just peel 6 even sections out, rather than getting out the grater. Such a good Sunday morning breakfast.

  11. kate blue

    I may have to make these (but a bit modified for the picky people who don’t like tender runny eggs like I do) at my next girl’s getaway!

  12. Eva A. Nerwinski

    Sunny-side-up look of these doesn’t make for most appeal in my humble opinion, how about some chopped cillantro or the shredded cheese on top of the concoction rather than the bottom or something?

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  14. Rebecca

    I have these in the oven right now!! However, I found that my muffin tin was too shallow to be able to hold a whole egg so I went with scrambled eggs on the inside for my family. Plus I’m allergic to real eggs so I used egg beaters for mine. I’m thinking I may need to invest in a pop-over pan for next time so my family can enjoy their eggs sunny side up!

  15. Horace Bomar

    These look wonderful. Willl have to try them soon. Has anyone experienced a soft boiled egg inside a savory muffin? Had one at the Ferry Terminal Market in San Francisco recently and it was incredible. Would love to know how they make them. See them here (they are called the rebel within):

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    1. adamjoanne

      Yes, actually another reader said they did scrambled because the egg didn’t fit in their pan and it worked great.

  18. MelissaAnnie

    I’m dying to find out how to bake a soft-cooked egg inside a muffin! I’ve searched everywhere online that I can find, and haven’t had success. I wish I could figure that one out!!

  19. Sara

    This is a great way to serve eggs to those kids who would no eat otherwise. Maybe try with whole wheat bread for extra fiber. Thanks for sharing this.

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  21. Craig

    Hi Jaden,
    Thanks for the awesome blog! Think this could be prepared the night before? We are having friends stay over in a few weeks, and this looks like a great breakfast to make while still semi-conscious.

  22. Ricka Doerr

    Have got to try these. Make Toads in a whole and regular shirred eggs but these are really neat.

  23. Angie

    my question is can these baked and leftovers be frozen to use on a later date?! if so, how long do you think a reheat should/would take?!

  24. Auni

    Hey! Really cute food you have there. Does anyone know if they’ll taste weird/horrible if eaten when cold? Like if I wanna bring them out to a picnic?

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