Bacon & Egg Toast Cups – a delicious recipe with butter, bread, bacon, eggs, salt, pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375.
2
Lightly butter six standard muffin cups.
3
Flatten the bread slices slightly with a rolling pin, and with a four-and-a-half inch cookie cutter, cut into four rounds. Cut each round in half, then press the two halves into each muffin cup, overlapping slightly and making sure bread comes up to the edges. Use extra bread and crusts to patch any holes if necessary. Brush with remaining butter.
4
In a large skillet, cook the bacon until almost crisp, about four minutes, flipping once.
5
Lay one bacon slice in each bread cup and crack an egg over each. Season with salt & pepper.
6
Bake until egg whites are just set, about twenty-five minutes. The bacon will continue to cook in the oven.
7
Run a small knife around cups to loosen toast cups.
355
kcal
Calories
28
g
Fat
1
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 tablespoons unsalted butter melted, 4 slices sandwich bread your preference, 4 slices bacon, 4 large eggs, and more.
Yes, Bacon & Egg Toast Cups falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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