Bacon + Egg Toast Cups

Bacon & Egg Toast Cups | - @TheNoshery

* Updated post from archive:  Originally posted March 29, 2009

Bacon & Egg Toast Cups| - @TheNoshery

If you were to ask me what is my favorite meal of the day without a thought my response would be breakfast!

I love breakfast!

I love brunch!

I love bacon!

I love breggs! I mean eggs!

These little goodies are all of the above in a little two bite  package.

The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. This is a great book to have on your shelf.  It has all kinds of info on different gadgets, cooking techniques and recipes. Perfect for the beginner cook!  On of the techniques it has is how to make toast cups.  I thought to myself, “What a great idea!”.  Then I remembered Stacey Snacks’  post on how to make bacon cups with eggs and thought to marry the two together.

Bacon & Egg Toast Cups| - @TheNoshery

And, they are crazy easy to make. Can anyone say bonus!  They are also the perfect for feeding a crowd.  Honestly, no one wants to have to stand in the kitchen slaving away making eggs, bacon and toast to order to feed a crowd.  And, have you ever noticed that the toast and eggs are never ready at the same time.  You end up with cold egg or cold toast.   This way everything comes out hot all at once.

Pre-heat the oven to 400 degrees.  Lightly butter the molds of the muffin pan.

Trim the crust and the corners off the bread, making wonky looking circles.  Using your fingers gently flatten the bread and shape into the muffin molds, set aside.

Bacon & Egg Toast Cups| - @TheNoshery

Line a sheet pan with parchment paper and lay the bacon strips on it.  Roast in the oven for 10 minutes. You want them just slightly cooked and still pliable. While the bacon is cooling, bake the toast cups in the oven for 5 minutes.  Just enough to lightly toast the cups.

Bacon & Egg Toast Cups| - @TheNoshery

Shape the cooled bacon into the toast cups, with the meaty side out.  Crack an egg into each cup.  I take out some of the white so not to overflow the cups, but that is up to you.

Also, if you aren’t a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups.   Feel free to add a bit of cheese.

Bacon & Egg Toast Cups| - @TheNoshery

Lower the temperature of the oven down to 350 degrees.  Bake the egg cup in the oven for 15 minutes or until the egg whites have set and the yolks are creamy.  If you instead choose to scramble the egg they will take about 10 minutes.

Run a knife along the edges and use a small spoon to pop them out.  Enjoy!

Bacon & Egg Toast Cups| - @TheNoshery

For the love of eggs, bacon and toast! You have to make these!  Your friends and family will cheer declaring you awesomest person ever!

Bacon & Egg Toast Cups| - @TheNoshery

Toasty toast, creamy eggs and salty bacon!  What is not to love! Dress these up however you like, sprinkle with herbs, fresh cracked pepper or cheese.  Swap out bacon for ham or use cinnamon raisin bread for a sweet and savory version……Mmmmmmm!


A Two Bite Breakfast: Bacon & Eggs in Toast Cups
Serves: 6 cups
  • 6 slices of bread
  • 6 slices of bacon
  • 6 eggs
  • salt & pepper
  1. Pre-heat the oven to 400 degrees. Lightly butter the molds of the muffin pan.
  2. Trim the crust and the corners off the bread, making wonky looking circles. Using your fingers gently flatten the bread and shape into the muffin molds, set aside.
  3. Line a sheet pan with parchment paper and lay the bacon strips on it. Roast in the oven for 10 minutes. You want them just slightly cooked and still pliable. While the bacon is cooling bake the toast cups in the oven for 5 minutes, just enough to lightly toast the cups.
  4. Shape the cooled bacon into the toast cups, with the meaty side out. Crack an egg into each cup. (I take out some of the white so not to overflow the cups, but that is up to you.)
  5. Lower the temperature of the oven down to 350 degrees.
  6. Bake the egg cup in the oven for 15 - 20 minutes or until the egg whites have set and the yolks are creamy.
  7. Run a knife along the edges and use a small spoon to pop them out. Enjoy!
If you're not a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups and bake for 10 minutes or until eggs have puffed and are set. Feel free to add a bit of cheese.


  1. maria says

    I just want to thank you for these wonderful receipes we delight our families with!
    Best regards from Romania :)

  2. Anna says

    Hi! Amazingly simple and delicious recipe! Any ideas on what to do with the leftover crusts? I made a lot more than 6, and there are a lot of crusts that are going to waste now..

    • Brian says

      Croutons! Cube, sauté with a bit of butter until crisp, season to taste (I like a bit of garlic powder, salt and pepper). Simple and much better than store bought.

  3. foodlover says

    I made this for breakfast this morning for my friends and roommates and it was absolutely delicious!! I added a few spices of my own; a bit of cayenne pepper, sour cream, garlic powder and onion and everyone loved it!! I made half of them with just spinach and beaten eggs (2 of them are vegetarians) and the other half with bacon. Everyone loved how cute it looked. Thank you so so much for sharing this!!!

    • Food Queen says

      I tried this out it was so easy and delicious my family loved it and asked for me to make it again!

  4. Kitta says

    These look really awesome, but I noticed that you said to separate the majority of the white out of the eggs, and that the toast cups only have to be three inches in diameter.

    That means that there’d be left over pieces of bread and extra egg whites… Is there anything creative we could do with these left over ingredients?

    I try not to waste food if I can. :)

  5. tara may says

    I plan on bringing these to a Christmas brunch, I don’t eat eggs or bacon so this is probably a dumb question but I was wondering if I could cook these in the morning before i go and re heat once I get there or even just have them prepped and ready to pop in the oven once I arrive. Also could I make extra and freeze them for hubby to heat up before he heads out the door for work in the mornings? Thanks!!

  6. says

    I miei complimenti bravaaaaaa!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    Se ti fa piacere ,passa a trovarmi!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  7. says

    Why don’t you try using a muffin top pan for these ? There is about a 1/4 inch of room in the pan might work with your pancake batter. I have one of these pans so I just might try this!!

  8. Debbie says

    If you don’t have a round cookie cutter, use a glass. Press down and twist until you can easily “punch out” the bread circle. This is how I’ve cut out circles in the bread to make Toad in the Hole. Now I have a use for those bread circles besides just toasting them to serve on the side.

  9. says

    I like Robo’s idea of using shredded potato. I have to eat gluten free. I like the idea of ham and stirring the eggs before putting them in.

    I think these can be frozen. I have read you can freeze eggs. They will turn red, but they are okay. I don’t remember where, probably from the IA Egg Council.
    Thank for the recipe and the feedback comments.

    Will you be at the GLAFEXPO IN Des Moines, IA., April 6-7,2013? Gluten Free and Allergen Free. Autism Convention going on at the same time time.

  10. says

    I stirred my eggs before putting them in the cup and they were perfect! My family would scream if the egg wasn ‘t cooked solid. Thanks for this cute idea! They loved it!

  11. Julie says

    These were amazing! Super easy and the hubby absolutely loved them. Didn’t have bacon so I used ham and they came out perfect. Will definately make alot! Thanks for sharing!

  12. Debbie says

    The Williams & Sonoma: Tools & Techniques sounds like I would be interested in buying but I can’t seem to find it on the W&S website. Where did you purchase yours?

  13. Tori says

    I made a couple of these this morning having found the recipe just yesterday. I would only add that cutting the bacon into smaller, bite-sized, pieces and placing those around the sides would make it easier to get the bacon in, and easier to eat. You also don’t -have- to cut the bread in a circle. My standard loaf bread is about 3 inches square, so I just cut the crust off and pressed that into the pan. What a cute dish!!

  14. Chris says

    Just made the egg cups this morning and they came out great!! I over cooked the yokes a little but they still tasted very good. Great recipe!

  15. says

    I have been looking at these for a while and finally had some good high quality bacon & fresh white bread (not frozen yet) at the same time. We made (and photographed) these this morning & I look forward to sharing these with my readers as well. As my fiance said “the best/most different breakfast you have made in a while – thanks hunny”

  16. Ginny says

    Saw this on Pinterest and cooked them up this morning. They were absolutely wonderful. Your directions were perfect. I’m a step by step girl and never go “out side the lines.” Thanks for a great recipe. These will be a Christmas favorite.

  17. Stella1218 says

    We usually have about 19 people for Christmas eve and I made these for after midnight mass. I put 24 in the oven at once and serve with mimosa’s and hash browns. They are easy enough to get the basic ingredients together even before people get there for dinner at 7p.m. Since thre are usually some family members that lag behind, these are easy enough for even the most inexperiences to put together.

  18. says

    Pinned these a while ago but have yet to make them. I’m about to embark on a freezer cooking day & wonder if anyone’s tried making these up & freezing them? These could turn into awesome breakfast, lunches or dinners on the run! I wonder how they’d turn out. Anyone know?

  19. Sunni says

    Best breakfast EVER! I saw this on Pinterest a long time ago and finally made them. So easy and yummy! :)

  20. says

    I just wanted to let you know that I made these for breakfast this morning with scrambled eggs, and they came out PERFECTLY. I wrote a little blog post about it and made sure to share that the recipe totally came from you.

    I love eggs the way you did it, but unfortunately the kids don’t, so scrambled it had to be. But they were just beyond fantastic.

  21. says

    How can you go wrong with bacon and eggs for breakfast. Thanks for the great twist on a traditional breakfast, this is definitely going to happen over Memorial Day weekend

  22. Norma B says

    Just made this for my family… With a side of cheesy grits and fresh fruit, divine !
    Thanks for sharing.

  23. Aunt B says

    What do you mean cookie cutter? I am guessing that is what people call something similar to the the vienna sausage can and mason jar rings I use to cut out biscuits (vienna sausage can) and cookies (mason jar rings of various sizes)?

  24. Becky says

    I make something like this, but instead of bread I line the muffin pan with slices of maple ham. Crack the egg inside and sprinkle with a little parsley. The edges of the ham crisp up and crinkle a little bit so they look like flowers. My husband has named these little cups Morning Glories.

  25. says

    Thanks for the great idea. I love how these look with the quail eggs. They would be a perfect brunch meal for a large party.
    Greetings from north of the Arctic Circle.

  26. Melinda says

    I love the look of these and can’t wait to make them! I’m thinking of using biscuit dough or better yet, crescent rolls vs bread…anyone else tried it that way?

  27. emily says

    i made these one morning for a large crowd and used the scraps of bread to make a simple bread pudding with apples and cinnamon- nothing wasted!

  28. Elizabeth says

    I found this via Pinterest. I made them for my boyfriend the first time this morning. We used whole wheat bread and FINELY shredded Colby Jack cheese. I needed to cook them a little longer (he likes his yolks cooked) but they were AWESOME. He enjoyed having something a little special for breakfast before heading off to work this morning. Really easy and super tasty. Thank you!

  29. Pintrest Junkie says

    They were decent! Im glad I tried it my family before I attempted it with guests. What I have learned. 1. you need a good cheese on the bottom..mozza doesn’t cut it. I would even consider using a spicy jalapeno mix! 2. English muffins are way to thick..don’t waist your time its too much bread not enough anything else. 3. Using the whole egg makes it a bit messier but much more tasty!

  30. says

    This is one of the most delicious recipes I have found online. I made it with all of the recommended ingredients the first time and then I made some minor changes to make it a bit healthier on my second try. Needless to say, both options provided an absolutely delicious treat!

  31. joe says

    Okay wait. You say you had 10″ of snow, church was cancelled as was your hubby’s softball game? Where do you live that you suddenly get 10″ of snow and your husband is still playing softball? Things that make you go hmmm.

    Great recipe by the way. We’ve done this with a slice of ham to line the cup and dropped and egg in then popped in the oven, serve with toast.

  32. says

    I changed this recipe a bit and made it with scrambled eggs instead. I also added some finely chopped onions, red peppers, & ginger. Added salt and pepper and also a tiny bit of paprika on the top

  33. Rachel says

    Have you ever tried to freeze and reheat these? I am looking for some things I can prepare ahead versus the usual pancakes or waffles

  34. Janet says

    This recipe looks like a winner. Everything my family loves. Did you use regular size muffin pan or mini-muffin pan?

  35. Brandy says

    I made these tonight and they were sooooo yummy. MY kids toped it off with syrup, I toped my off with texas pete! YUMMY

  36. says

    I made this this morning…excellent way to use up leftover egg yolks! I had two leftover egg yolks after making a souffle, so I made four cups. I used the extra egg yolk from the two full eggs to fill in the cups with just yolks! Worked well. Thanks!

  37. sam says

    These look great! I was thinking of doing a vegetarian version with slices of grilled portabello mushroom instead of bacon…

  38. Robo says

    I’ve made similar items but with a shredded potato cup! They are awesome!
    You just peel your potatoes. grate them. form them in the muffin pan and then pre bake until they are halfway cooked!

  39. abigaild99 says

    this was delicious!!!! normally i would go for a bigger breakfast like french toast and sausage, but i litterally just tried this and it was amazing!!!!! thanks!

  40. Erika says

    Made these this morning… Family loved!! So convienant and easy! Definatley adding this to my collection.. Yum!

    Thank you for sharing :)

  41. Sofia Cobas says

    Hi! Today I cooked your recipe for me and my boyfriend and we both loved it!! Thanks for such an original idea!!!

  42. nikki says

    Made these this morning. They were a hit! Used canned biscuits instead of regular bread. Came our great because I halved the biscuits and then lined each muffin cup…then followed recipe.

  43. Amy says

    I wonder if a version of this can be done in a sandwich maker? I think I will try it right this very minute and find out. We don’t eat pork but turkey bacon rocks too. Maybe I need to go to the store first but I will try it today. OOOh I love runny yolk and would love to bite into a sandwish and have it run out!

  44. Josh says

    I think I needed to cook the bacon for longer because when I pulled them out of the oven after 10 minutes the bacon was only cooked fully on the top side. Everything else was cooked. Great idea though! I can’t wait until I get it right.

  45. Angie Becker says

    Made these for my boyfriend and his daughters. Breakfast was literally inhaled and I was quite pleased with the outcome. Especially with the little ones being quite the picky eaters. I give this an 8 out of 10! Well done!!

  46. Joanna Shirley says

    I found you on pinterest. These were amazing and super easy to make. Thank you for sharing. I dont cook often, but my husband was so pleased and impressed with me for making these this morning, and I have to admit that I am so proud of myself. Yum!!

  47. Erika says

    So, if you were to go the scrambled egg route….would you cook the scrambled eggs first, and then put them in the cups after the bacon step, and pop them back in the oven to toast up the bread? How long would you recommend putting them back in the oven for if the eggs are already cooked?

    • says

      If you want to cook the eggs before baking in the oven I recommend you just toast the cups and bacon until done then spoon the eggs into the cups. If you put the cooked eggs into the cups and then bake the eggs are going to dry out. You can also beat the eggs and pour into the cups and bake in the oven for 10-15 minutes.

  48. Noelle says

    I’m wondering if you do the scrambled egg could you make up a large batch and freeze these??? I’m thinking it would be a great on the go breakfast for busy mornings.

  49. Cheryl says

    These look delicious; I’m going to give them a try. I have a similar version, however, that I KNOW is delicious! I use large muffin cups, well buttered, & whole slices of bread (or sometimes I remove the crusts), which I fit as best I can into each muffin cup, pressing to flatten as much as possible. I then place about 1 Tbsp crumbled pre-cooked sausage in bottom, crack a whole egg on top of that, salt & pepper it and then sprinkle the top of the egg with shredded cheese. I cook them at 400 deg for about 12 min. In my oven, that completely cooks the whites & partially cooks the yolk, so it’s soft but not runny. After cooking briefly, I take them out of the cups & the bread is deliciously butterey-crisp while the whole cup holds together perfectly so it can be eaten out of hand. Love it! Lots of variations possible with this; it’s such a great recipe. Thanks for your version!

  50. Stephanie says

    Finally tried these gems and they are absolutely delicious! especially good if you also add spinach and a tomato or tomato, basil, and Mozarella cheese. Yum Yum Yum! Thanks for sharing!

  51. says

    Another idea here, if you put the egg directly on the toast bowl and cover with cooked chopped bacon then cheese, it keeps the top of the egg very moist (I know that the top can become a little rubbery when oven baked) but the cheese gets nice and crispy 😀

    It will closely resemble a pie here in Australia called a Ned Kelly (See website link).

    Great recipe!

  52. SuzieAnn says

    So I just made these for brunch on Sunday and I have to say AMAZING! I tried a little experiment with hashbrowns on the bottom instead of toast and it did not work at all! I also tried some with scrabbled eggs instead of over easy and I personally preferred that more. Great recipe and I think the more I make them the easier it will get. Eventually I hope to make several batches for a big party like a baby shower or something.

  53. says

    I tried these today for the first time. I stumbled who knows how long ago, and saved the recipe in my bookmarks to try on a rainy day. Well it’s raining here! So delicious, thanks so much for sharing!!

  54. Forensic Girl A says

    I attend Lake Superior State University in a small town in Upper Michigan, and as part of our Chemistry Club Mol Day Bake Sale, I made these for the 8am to 11am shift. Everyone LOVED it! My variation on this included cooking the whites so that the eggs were over med or over hard. This way they would be fully cooked for sale. We voted to make these next year as well!
    Plus, my boyfriend just loved them!! And they are easy enough for him to make for me! :)

  55. Ashley says

    Hee! i’m really exited about this recipeso i’m gonna make it tomorow ,
    I’m Dutch but i don’t like the ham awith the tomatoes version the american one is waaaaaay better,

  56. Vanessa says

    Just made these and they were extremely delicious!! Hubby definitely enjoyed them :) Thanks for the inspiration!

  57. Krista says

    These were amazing(and super easy too)! Although I can’t eat them my boyfriend did and before I could ask if he liked them he uttered a big “MMMMmmmm” and immediately requested these be made weekly! Thank you so much!

  58. Chico says

    I found this a few months ago and bookmarked it. I’m sure glad I did! I just made a batch, and I’m eating one right now. One word. MMMMMMMMMMMMMMMMMMMMMMMM!

    You must make these NOW!

  59. Tang says

    I made these this morning just for myself (made three and they filled me up more than enough).
    They were soooo good and I plan on making them for my family this Saturday.
    Can’t wait to see what they think of them.

  60. says

    I’ve done this before without even cutting the bread. You can kinda stuff them in and crinkle the edges. Gives it a less refined but more rustic look. Either way; kudos on pulling this out!

  61. Boots says

    Made these this morning for DH. I don’t like eggs but I wish I did. He said the toast was a little dry but I also didn’t have any bacon so maybe that’s the reason.
    So cute!

  62. Marlana says

    My eggs whites never looked cooked enough. Do they stay pretty runny? My oven kinda sucks but my egg whites stayed kinda runny and my yolk hardened. My recommendation for those learning to cook is to make one or two at a time until you perfect the art of “easy” cooking! Haha… Imma disaster!

    • says

      You put mostly just yolk in the cups with half or less of the egg whites. Sometimes I have a few that take a little longer to set up. I just pop out the ones that are done and let those bake a little longer. Also you can turn the temp down a bit so the yolks don’t cook through.

  63. says

    I made almost this exact recipe and posted under eggs on Tasty Kitchen under eggs. I brush my bread with melted butter and maple syrup tho. I live in OKC! Good to see another food blogger in OK!

  64. says

    OMG these little delicate treats were just fantastic. I tip my hat to you. You get a kudos and a thumbs up.

    This is the kind of dish I would be feeding my special someone when they weren’t too hungry. Served with champaign and fruit. How great is that. This could not have been more easier.

    Thank You

  65. Karen says

    These look wonderful! I love the whole breakfast for dinner idea – I would add some steamed asparagus on the side with fresh holandaise sauce to trim both! Easy and tempting to look at! Thank you!

    • KENT RIEGEL JR says

      Hi Karen, Kent Here. You rock,Girl. You have the right idea.
      I would Love to exchange Recipies sometime, Email me Any Of your Favorite Recipies(Your family’s favorites) And I will Email you some I my Family’s Favorite Recipies….Thanks, and again….YOU ROCK, GIRL….

  66. Nathan says

    I’m going to have to try a variation of this, as I do not like runny eggs. It may be more difficult to do with scrambled eggs, but I’ll give it a shot!

    • Dee says

      I think scrambling the eggs first is a great idea for those that don’t like runny yolks………was thinking the same………am going to try these little tidbits one night this week…………breakfast for supper is a nice change!

    • says

      I make mini-frittata in my muffin tin, where the eggs are scrambled and they turn out awesome! We also change up what we put in there…tomatoes, feta, and spinach sometimes…bacon, cheese, and scallions another. They’re so versatile – I highly recommend them. Will have to get a few variations up on my blog :) I almost forgot about them!

      Love the idea of sticking a whole piece of bacon in there, tho {bacon makes everything better}

      • Barbi says

        My husband and daughter don’t like runny eggs, either. So, when I make these I do half scrambled, and the other half like the recipe. It’s very easy, and they love them that way! :) I’m going to a breakfast potluck tomorrow, and will be making these at the hostesses home. Should be a huge hit! 😀

  67. shirley says

    We used to make these all the time when I was a kid,about 60 yrs. ago. Only we didn’t use the bread. Just fit the bacon around the muffin well and add the egg. Very good.

  68. LindaLou says

    I tried these this morning and they were GREAT, I also buttered the bottom of the toast and they didn’t stick at all, I just used 1 egg because they were very large, had to cook them a little longer, about 8 minutes to get the whites fully cooked. Added a few drops of Tabasco Sauce on Steve’s, he likes spicy eggs. Next time I will cook up some Chorizo and add to the bottom with the cheddar cheese. So many variations for this delightful easy breakfast treat.

  69. Sarah says

    Nice work, these are fabulous… made some this morning for me and the boyfriend, went down a treat! we decided they were like spaceman food; bacon, egg and cheese on toast in a cupcake – hooray! I didn’t have a non-stick pan so just buttered one side of my bread circles and they came out no problem. Totally going to try with different ingredients as Kay says. thanks

  70. says

    Those look amazing, so much so, that they’re on my breakfast/brunch list for sometime this week. beautiful and delicious job!

    • Meseidy says

      Haven’t you ever heard of breakfast for dinner. Breakfast is one of my favorite things for dinner. No excuses! LOL. :)

    • Gail Potter says

      You can have breakfast for dinner!! We serve breakfast for dinner one night a week – omlets, pancakes, breakfast sandwiches, etc. It’s probably the meal that everyone looks forward to the most!!

  71. says

    Omg, this is amazing. These are so much like my son’s favorite breakfast! Only I make them with puff pastry, ham and I add tomatoes to them. Been meaning to do a photo posting of them for some time now :)

  72. says

    OMG. These are completely adorable! I’m going to have to make some next weekend. I wonder if this would work with a little pancake batter instead of toast…

    • Meseidy says

      I don’t know how you would keep the batter on the sides, maybe you can make really thin pancakes and press them into the mold? Go forth and experiment, let me know how it goes. :)

        • VCBecky says

          … ALI??? I’d know that grin anywhere! Funny seeing you here! I was just thinking how yummy these looked, and was perusing the comments for opinions and tricks and… HAHAHA! HI ALI! Small internet, no?

        • Miss Rabbit says

          I’ve tried a variation with bisquik as the bottom portion and it works very well, so I wouldn’t see why pankcakes would be much different.

          • Gluten Free says

            Miss Rabbit, I would like to ask about the Bisquik variation… My five year old is gluten free and would love to try this one. Bisquik makes a Gluten Free Substitute gooks the same way.. Thank you for sharing.

        • Elizabeth says

          I know, I kept reading those thinking, it’s bread what batter are you talking about??? Wondered if I had just missed something.

    • Vicki Johnson says

      Check out my “hungry” pin board. There is a little idea using pancake batter in a muffin cup. It looks and sounds easy. What do you have to loose?


  1. […] I recently got this awesome book, William & Sonoma’s: Tools & Techniques. This is a great book to have on your shelf. It has all kinds of info on different gadgets and cooking techniques, it even has a few recipes. While I was flipping through it I came across how to make toast cups. I never heard of it and thought it was a great idea. A Two Bite Breakfast: Bacon & Eggs in Toast Cups […]

  2. […] A Two Bite Breakfast: Bacon & Eggs in Toast Cups I recently got this awesome book, William & Sonoma’s: Tools & Techniques. This is a great book to have on your shelf. It has all kinds of info on different gadgets and cooking techniques, it even has a few recipes. While I was flipping through it I came across how to make toast cups. I never heard of it and thought it was a great idea. […]

  3. […] A Two Bite Breakfast: Bacon & Eggs in Toast Cups I usually make breakfast on Saturday mornings, but this Saturday I had to go into work for a few hours. But since we had no church to get up early for or a softball game to run to, I decided to make some breakfast this morning. Breakfast Miscellanious recipes marsaguirre Recipes [+] Meals oatmeal chops cuisine gawked garlic food delicious coconut spanish recipes and tricks ramen recipes fudgey recipe Food & Fitness 😉 salsa chocolate bullshit Appitizer breakfast Recipes national cheesy breakfast cakespy french meat pinwheels breakfast Breakfast loves misss expand Breads superior garlic Desserts velvet dough Cooking campfire kitchen france food snacks already Breakfast pancakes Food buffalo adore biscuits Ummy Food Recipies cooking Kuchen table chocolate dough Desserts decorate dinner potato bubble mustard Entrees soups enchiladas Main Dish cheese asian restaurant recepies healthy Not printed yet caramel Food is Good Two apple raspberri chocolate cakes stewarts donuts cookies Recipes salsa cheese recipe Recipes chica Food limeade chicken home • contact • blog • fb • twitter to experience pearltrees activate javascript. […]

  4. […] A Two Bite Breakfast Bacon amp Eggs in Toast Cups The Noshery Posted by root 23 hours ago ( It has all kinds of info on different gadgets and techniques of cooking it even has a few recipes these are great to make if you ever have to make breakfast for a few and oh if you want a pic to show with your comment go get a gravatar lifestyle theme by Discuss  |  Bury |  News | a two bite breakfast bacon amp eggs in toast cups the noshery […]

  5. […] Now lets just set the record straight. First off I hate eggs. Unless they are thoroughly mixed into a batter. What you are about to learn how to make I in no way want to even taste it. I do however have a wife that loves eggs in the morning so I make them for her. I also found this recipe and thought it would be a fun one to try. Especially for those who have kids these little cups are a great little breakfast treat. Lets just say this is simple and very quick to make. It requires little skill to make so most if not all of you can make it. I found this recipe from on The Noshery […]

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