If you want a quick and easy breakfast recipe that looks like you spent hours working in the kitchen, this Baked Eggs N’ Bacon in Toast Cups recipe is just what you’ve been looking for. Pull out your favorite muffin tin and whip up these easy, tasty breakfast bites — the kids will love them!
Baked Eggs And Bacon in Toast Cups
6
10
minutes25
minutesNot only was it quick and easy to make, but it also looked like I had spent a lot of time and effort in the kitchen.
Ingredients
Butter Flavored Cooking Spray
6 slices white bread, crust removed
6 eggs
Salt and pepper
3 slices bacon, cooked and crumbled
1/2 cup shredded Cheddar cheese
Chopped chives or parsley for garnish
Directions
- Preheat oven to 350°F.
- Lightly spray 6 muffin cups and both sides of trimmed bread slices with Crisco Butter Flavor No Cooking Spray.
- Press one slice into each cup so that corners are over edges of cup. Bake for 5-6 minutes, or until lightly toasted. Remove from oven. Break one egg into each cup. Season with salt and pepper. Sprinkle each egg with bacon and cheese. Bake for 15 to 20 minutes, or until eggs are set.
- Garnish with chives and serve.
To make the Baked Eggs N’ Bacon in Toast Cups, I gathered the ingredients: bread slices, bacon, eggs, butter, salt, and pepper.
First, I preheated the oven to the specified temperature and greased a muffin tin with butter. Then, I flattened the bread slices with a rolling pin and cut out circles using a round cookie cutter or a glass.
I carefully placed each bread circle into the muffin cups, pressing them gently to form a cup shape. This created a crispy and delicious base for the eggs and bacon.
Next, I cooked the bacon in a skillet until it was crispy and cooked through. I removed the bacon from the skillet and drained it on paper towels to remove any excess grease. Then, I crumbled the bacon into small pieces.
I placed a small amount of crumbled bacon into each bread cup, creating a bed for the eggs. The bacon added a savory and smoky flavor to the dish.
After that, I cracked an egg into each bread cup, being careful not to break the yolk. I seasoned each egg with salt and pepper, adjusting the amount according to personal preference.
I placed the muffin tin in the preheated oven and baked the eggs until the whites were set and the yolks were still slightly runny. The baking time may vary depending on the desired doneness of the eggs.
Once the eggs were cooked to my liking, I removed the muffin tin from the oven and let the Baked Eggs N’ Bacon in Toast Cups cool for a few minutes. This allowed the eggs to set and made it easier to remove them from the muffin tin.
Using a small spoon, I carefully lifted each toast cup out of the muffin tin and transferred them to a serving plate. The cups were golden and crispy, providing a delicious contrast to the creamy eggs.
I garnished the Baked Eggs N’ Bacon in Toast Cups with some fresh herbs like chives or parsley to add a pop of color and freshness. They were ready to be enjoyed!
This recipe was a hit, and the combination of eggs, bacon, and toast was a classic breakfast combination. The presentation was impressive, making it perfect for special occasions or when you want to treat yourself to a restaurant-style breakfast at home.