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Bacon, Egg, and Toast Cups

2011 September 7
by admin

Preparing breakfast for overnight guests is always tricky for me.


There’s always the crowd pleasing pancakes and waffles, but of course that leaves me stuck in the kitchen.


And then there’s the issue of battling guilt laden, calorie heavy breakfasts with my natural tendencies towards lighter fare.


These little gems, however, kind of swing both ways. Guests can take as many as they want to fill their appetite.


If they want just one, however, they’re only obligated to half a piece of whole wheat bread, 1 egg, and half a piece of bacon. Not so bad.

Bacon, Egg, Toast Cups (adapted from the Noshery)


12 eggs
12 pieces of whole wheat sandwich bread
6 strips of bacon
cooking spray


  1. Using a 3″ (7.5 cm) biscuit cutter, cut the center out of each piece of bread.
  2. In a microwave, cook bacon 3 minutes. The bacon will be partially cooked.
  3. With kitchen shears, cut the bacon in half lengthwise.
  4. Prepare a 12 tin muffin pan by spraying with cooking spray.
  5. Place a bread round in the bottom on each muffin tin.
  6. Line the side of the cup with a strip of bacon.
  7. Bake at 350 F (175 C) for ten minutes.
  8. Crack an egg into each muffin tin and return to over to bake for 7-10 minutes more or until set.

Preparation time: 10 minute(s)

Cooking time: 17 minute(s)

Number of servings (yield): 4

  • Jessica

    I always stress about Breakfast for guests too! I have a girlfriend coming to stay with me next week and I am going to try these out on her! :-)

  • Cedrouin

    These were awesome! Delicious! It was a good choice on your part.

  • foodpusherkelly

    Those are so cute and look so yummy! They look pretty simple too.  I love it!

  • Kelsey

    Love this!  What a perfect recipe, even for weekday mornings!

  • Meg’s Everyday Indulgence

    What a great idea! I often get stuck in the kitchen for long periods of time when we have guests too which is not always fun when you want to spend time with them! I am trying this recipe next time we have guests! Thanks for sharing!

  • Elizabeth Bezverkha

    Haha that’s awesome and no-one will ever understand how it’s done if they don’t see or read the recipe. Awesome. 
    Check out my teenage blog-

  • Lee Probert

    genius … I’m wondering if you can create a full english variety with black pudding and some sausage. Also, Yorkshire puddings might make this even yummier.