These Bacon and Egg Toast Cups are a complete breakfast with toast, egg, and bacon all in one individual portion.
 
Bacon and Egg Toast Cups

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BACON EGG CUPS

I admit I am not much of a breakfast person…probably because I’m not much of a morning person. When my husband and I were first married we learned really quickly that since we were both not morning people it was best to not talk to each other until after 10 AM.
 
We’ve always been night owls and people always told us our ways would change when we had kids but…they haven’t. So most of my munching is at night, unfortunately, so in the morning I’m never super hungry.
Bacon and Egg Toast Cups
Breakfast for me is usually a protein shake on my drive to drop my kids off at school. But when we have company in town I have to remember that not everyone likes a protein shake for breakfast so I’m always looking for breakfast options for my guests.

Bacon, eggs, and toast all rolled up in one convenient and cute cup. If you are watching your waistline you could even use multi-grain or wheat bread and turkey bacon.

HOW TO MAKE BACON AND EGG TOAST CUPS

  1. Preheat the oven to 400° F. Spray large muffin pan with cooking spray.bread circle
  2. In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step). Transfer to a paper towel-lined plate. Cut out circles (about 3 1/2 inches) in each piece of bread using a cookie cutter or a drinking glass turned upside down.bread
  3. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. This can be a little tricky until you get the hang of it. bread, cheese, and baconSprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. bacon and eggYou may not want to use all of the egg white. If you do you may need to adjust the cooking time to a little longer.Bacon and Egg Toast Cups
  4. Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes for me) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.

Bacon and Egg Toast Cups

OTHER BREAKFAST IDEAS

Bacon and Egg Toast Cups

Bacon and Egg Toast Cups

4.86 from 7 votes
Bacon and egg cups on mini toast - a perfect to-go breakfast.
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

Instructions
 

  • Preheat the oven to 400° F. Spray large muffin pan with cooking spray.
  • In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy (if using precooked bacon skip this step). Transfer to a paper towel-lined plate. Cut out circles (about 3 1/2 inches) in each piece of bread using a cookie cutter or a drinking glass turned upside down.
  • Press the bread rounds into the greased muffin wells. Curl a piece of bacon around the periphery of each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. This can be a little tricky until you get the hang of it. Sprinkle a small amount of shredded cheese in the center of each piece of bread. Crack one egg over each piece of bread being careful not to break the yolks. You may not want to use all of the egg white. If you do you may need to adjust the cooking time to a little longer.
  • Once all the bread pieces have been topped with eggs, bake until eggs are cooked through to your liking (about 15 minutes for me) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste and serve immediately.
  • Healthier Option: Use multigrain bread and turkey bacon for a healthier twist.
Cuisine: American
Course: Breakfast
Author: Christy Denney
Bacon and Egg Toast Cups
author avatar
Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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