I LOVE making (and eating) these. You might think, why not just have bacon, eggs, and toast separately? But no, it’s different when you put them all together like this. First you cut out a little circle of toast, and lay it in the bottom of a muffin tin. Then, you wrap a piece of bacon around the sides to create a little cup. You grate a little cheddar cheese in that little cup, and crack and egg inside, and bake it until the white is set. Then when you’re ready to eat, you just pop them out of the muffin tin, and when you eat them and slice through, it’s the perfect little bite of bacon, egg, and toast with runny yolk spilled over. It’s gooooooood. And really very easy. Here’s how:
Yield: 4 bacon egg toast cups. Easily double, triples, etc.
Ingredients:
4 slices bacon (don’t do thick cut bacon)
2 slices of toast
2 tbsp grated cheddar
4 eggs
salt and pepper
Directions:
Preheat the oven to 400 degrees F.
Lay the bacon onto a cold nonstick skillet, turn the heat to medium, and let it cook for about 8 minutes, then flip and cook for another 5 on the other side. This time may need to be adjusted depending on the thickness of your bacon (either more or less), but let me say this. If you want your bacon to be crispy later on, you need to cook that bacon through as much as you can, but the bacon should still be pliable so you can wrap it around the edge of the muffin tin.
Use a cutter to cut out little circles of toast, just big enough to fill the bottom of your muffin tin.
Place the toast in your muffin pan, then wrap the partially cooked bacon around it. Distribute the grated cheddar cheese among the four cups:
Crack an egg into each cup:
Isn’t it pretty???
Sprinkle the tops with salt and pepper, then bake for about 12 minutes (adjust this time to how done you want your egg to be). This is where 12 minutes got me, a nice set white but running yolk:
Enjoy!!! Let me know how you like the dish =)
Click here for the printable recipe.
Recipe adapted from the girl who ate everything.
fifteenspatulas.wordpress.com 
I love this idea too! When I eat breakfast, I usually get some of everything into one bite anyway. I l like your candid shot breaking the egg. Are you taking the picture yourself, or does someone assist you? Any of my candids are always really blurry because I’m trying to take them while
My husband was home while I made these so he took all the step by step photos (that’s why there are so many lol). I’m always like “honey!!! Go get the camera and take a photo of this” lol. It’s so much easier when someone else is there…I understand that blurry thing…it’s either that or set up a tripod with self timer which can be a lot of work!
What a lovely and genius idea for breakfast! I love how they came out so pretty and delicious 🙂
Why make them separate if they combine into this. What a great dish!
This is such a great idea! Fun for kids to get their own, fancy enough for a brunch. Great job!
I’m in denial that this is actually happening right now. My mind has just been blown, ha! I’m most definitely keeping a hold of this recipe…thank you!
This is the cutest breakfast I have seen! I’ll bet it’s totally yummylicious!
Huge YUM! Major fan of eggs and bacon so this is right up my alley. I always thought of making this but then considered the extra time it took to put it all together and cook and since I’m so damn impatient and grouchy in the mornings (without my first hit of coffee of course) and usually just committed myself to frying them up instead. But, gosh they’re so cute looking! This would be a great alternative to cooking breakfast for a crowd. 🙂 Love it!
I can definitely get behind this dish and am ready to have it for dinner. Absolutely fantastic!
You should know that I got my husband UP FROM HIS CHAIR to read this post to him! It sounds SO amazing and he is a HUGE bacon and egg person! You know what he did when I interrupted him from his book? He THANKED ME! He’s absolutely in love with this one…
I am stumbling it and I hope it goes viral…it’s AMAZING!
LOL!!!! Thanks for writing such an entertaining comment!!! This was so funny.
Oh my God Joanne, what a lovely idea for a breakfast…all we want in jsut one serving…this is something I should try. Thanks for sharing.
Oh wow, this recipe looks great – I can’t wait to try this recipe out! Thanks for posting and keep ’em coming!
Thanks! Yes, I always post daily Monday-Friday. Hope you’re having a good evening =)
I love turning whatever I can into individual portions – tastes so much nicer. Your breakfast cups looks PERFECT! Love it.
Have a super weekend.
🙂 Mandy
I love these. I bet I could get my grandson to eat them, too. Thanks for sharing. Yours look wonderful. Have a good weekend.
Oh wow, these are just too cute. I;d love to have these for lunch at some point. Delicious!
Great idea and wonderful pictures. Really a terrific post!
LOOOOOOOOOVE THIS!!!!
Pingback: Pancetta, egg and toast cups … and a mystery unveiled | Rufus' Food and Spirits Guide
These are so great looking, and sound delicious. Nice recipe!
Very nice dish. I love all the individual elements and putting them together is genius. I ‘did’ kind of shake my head at the pristine state of your muffin tins as I compared them to my own old relics. 🙂 Oh well, they have had a lot of use.
Yum.
Brilliant post
Pingback: Baked grits with mushrooms and green onions | Rufus' Food and Spirits Guide
Just made these for my husband and daughter. They are out of this world! So yummy and a great presentation. I used glass ramekins and did have trouble with the toast sticking to the bottom. I thought the grease from the bacon would do the trick, but next time I will spray the bottom first. My husband LOVES my Eggs Benedict and he said this is waaay better! Which gave me an idea…..you could drizzle just a little hollandaise over or even some salsa for a mexican version! Thank you Joanne! I will visit this site often. (So do you think you could prepare this the night before up to the point of before breaking the egg into it?)
Hi Jill! What a fun comment to read, thank you! I’m so glad it was such a hit with your family! And that is absolutely brilliant about the hollandaise and salsa…look at you!!! So smart. Regarding doing it the night before, I don’t see why that wouldn’t work. Sounds like another very smart idea. If you try it let me know how it compares!
After reading this post I am a bit sad. Currently in my kitchen there is regular bacon cooking in 1 frying pan, and eggs in another. If I had only read this a bit sooner we would be having this for breakfast right now. Maybe tomorrow. And the hollandaise sauce on the top is such a good idea. I may have to try that too. 😀 Thanks for the recipe.
Haha oh no!!!! It’s okay, there’s always another day! Definitely let me know when you try it =)
Pingback: Bacon and Egg Cupcakes | swellkid
Just found your blog and can’t wait to see what else you have. I love this idea. Might do tomorrow. Have you done with scrambled eggs? I’m sure it would be about the same baking time.
Hi Carol, thank you so much! I’ve never tried scrambled eggs but I don’t see why it wouldn’t work! If you try it let me know how it goes!
Joanne…. these should be renamed “Save your butt Mini Bacon Egg and Toast Cups”. The other day, I went and spent an obscene amount of money in Whole Foods (when will I learn to never go grocery shopping on an empty stomach?!) and I agree, it really is the happiest place on earth. There and Fresh Market. Let’s just say my husband wasn’t thrilled…. until today, when I made him these little cups of awesomeness for brunch. I am forgiven! Hahahaha 🙂 Thank you, Joanne!!
P.S. the step-by-step video rocked as well 🙂
Hey Jennifer! LOL!!! Oh my…I know, Whole Foods…the bill can rack up very quickly there. I find that a lot of their prices are very reasonable, but then there are other specialty items that are definitely a splurge. Every time I go in, I usually walk out having spent at least $20 on assorted cheese…and that’s just the cheese section HAHA. I’m so glad you and your husband enjoyed the little cups! As long as you make him delicious food with the groceries, all is forgiven, right? Thanks for your comment, it was really nice to hear from you! Happy cooking =)
Hi. I can’t wait to try these. On the video you say to preheat the oven to 350, but the written directions say 400. could you clarify. Thanks.
Hi Karen, Sorry for the discrepancy, I don’t know why I said 350 in the video, it’s 400 (following the written recipe is always the way to go). 350 would work fine though if you happen to be making something else, it would just take a little longer. I usually film a couple videos all in a row so I think I might’ve gotten confused with another recipe I filmed. Hope you enjoy them! I had them for breakfast today actually =)
Pingback: MINI BACON EGG and TOAST CUPS !!!! YUMMY
Pingback: Fifteen Spatulas Rewind |
Oh My – How did I miss these! What a fantastic eggs in a basket! Looks like a brunch for this weekend. Thanks for putting it in your 7 links so I would see it!
Pingback: What's for Breakfast- The official post what you had for breakfast thread - Post Pics! - Page 2
These look yummy! I bet if you cooked them a little longer (to set the yolk a little more) this would make a great portable breakfast :o)
I made these with Turkey bacon……yummy as well
You should submit this recipe to the Bacon-Fest:
http://eatathomecooks.com/2012/01/ingredient-spotlight-bacon-fest.html