I’m not usually drawn to overly cute food — I prefer dishes that simply look irresistible and say, “Eat me now.” Little smiley faces on food make me feel oddly guilty when I take the first bite. But these Bacon, Egg, and Toast Cups are an exception: they’re charming without being twee, and they still shout, “Go ahead, take a bite.”
This recipe for Bacon, Egg, and Toast Cups has been around for a while, with many variations in cookbooks and blogs. Still, it’s perfect for a relaxed weekend breakfast — easy to assemble, kid-friendly, and customizable. Below are clear, practical steps for making them at home. ~Jaden
How to Make Bacon, Egg, and Toast Cups
Start by cooking the bacon in a large skillet or cast-iron pan over medium heat for about 4–5 minutes, until it is just beginning to crisp. The bacon will finish cooking in the oven, so avoid overcooking it on the stovetop.
Lightly butter six standard muffin cups to prevent sticking.
Flatten each slice of sandwich bread with a rolling pin or your hands. Use a cookie cutter, the rim of a glass, or a cup to cut six 4-inch rounds from the slices.
If you don’t have a cutter of the right size, use a cup and trim around it with a knife for clean rounds.
Cut each round in half. Press two halves, slightly overlapping, into each muffin cup to form a bread cup. Use extra bread pieces to patch any gaps so the cups hold together.
Brush the tops of the bread with melted butter to encourage browning and flavor.
Add a small pinch of shredded cheddar cheese to the bottom of each bread cup for a melty base.
Place a piece of partially cooked bacon into each cup, arranging it so the ends are tucked in or folded to fit.
Carefully crack one large egg into each muffin cup. Depending on your egg size, some white may spill; wipe any excess from the pan with a paper towel so the cups release cleanly after baking.
Season each cup lightly with salt and pepper. Bake in a 375°F oven for about 20–25 minutes, until the egg whites are just set but yolks remain slightly soft, or longer if you prefer firm yolks.
When baked, run a knife around each cup to loosen the edges if needed, then lift them out gently. These are best served hot from the oven for maximum crispness and melty cheese.
Enjoy!
Thanks to Joanne and Adam for helping make these. ~Jaden
Bacon, Egg and Toast Cups
Ingredients
- 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
Instructions
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Preheat oven to 375°F.
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Cook bacon in a large skillet over medium heat until slightly underdone; it will finish in the oven.
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Lightly butter six standard muffin cups.
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Flatten each bread slice and cut into six 4 1/4-inch rounds using a cutter, jar top, or cup.
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Cut each round in half and press two halves into each muffin cup so they overlap. Use extra bread to fill gaps. Run a knife around each cup to loosen when done and serve immediately.
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Brush the bread tops with melted butter.
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Place one bacon slice into each cup and sprinkle with shredded cheese.
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Crack one egg into each cup, season with salt and pepper, and bake until whites are set, about 20–25 minutes.