Bacon and Egg Toast Cups

READY IN: 40mins
Recipe by threeovens

A very nice and easy variation on shirred (or baked) eggs.

Top Review by Cook4_6

Nice quick way to make breakfast for a crowd. I made two scrambled, used precooked bacon and added a bit of shredded cheddar to them. These were overcooked at 25 minutes in my oven; next time I will cook for 20 minutes, and try with crumbled sausage. Delish...and plates so nicely!

Ingredients Nutrition

  • 3 tablespoons butter, melted
  • 8 slices white bread (or use whole wheat)
  • 6 slices bacon
  • 6 large eggs
  • kosher salt & freshly ground black pepper

Directions

  1. Preheat oven to 375 degrees F; butter standard sized muffin tin.
  2. Use a rolling pin to roll bread flat; cut rounds with a 4 1/2 inch cookie cutter.
  3. Cut each round in half and press into muffin tin; use leftovers to patch up any holes.
  4. Brush with butter and set aside.
  5. Cook bacon in the oven until almost crisp, about 4 minutes.
  6. Lay a slice of bacon in each cup, break an egg into cup; season with salt and pepper.
  7. Bake until whites are set, 20-25 minutes.
  8. Run knife around outside to loosen bread and serve.

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