Bacon Egg Cups | 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 bacon egg cup 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!
One 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, I thought bacon egg cups in toast would be perfect!
And, they are crazy easy to make and 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. And, have you ever noticed that the toast and eggs are never ready at the same time. You either end up with cold eggs or cold toast. Bacon egg cups make it all better.
Bacon Egg Cups Recipe
12 slices of bread
12 slices of bacon
12 eggs
salt & pepper
These eggs can easily be customized to please anyone. And you can easily make different kinds in one pan.
Notes for Bacon Egg Cups
- It’s best to use a playable bread. Hearty whole grain bread tends to break when forming into the mold.
- If you are a fan of sweet and savory consider using brioche or cinnamon toast bread.
- Thick cut bacon, of course, takes longer to cook. It’s best to use a good quality standard cut bacon.
- Use medium or large eggs, extra large eggs and jumbo eggs overflow out of the toast cup.
- If you don’t have bacon on hand you can use ham instead.
- If you’re not a fan of runny yolks, I will have to reconsider our relationship, but you can scramble the eggs with some cheese.
For the love of eggs, bacon, and toast! You have to make these! Your friends and family will cheer declaring you most awesome person ever!
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!
If there is any doubt about my love for breakfast all you need to do is look at my breakfast recipe collection. I also seem to have a thing for one pan/baking dish/sheet pan breakfasts like these Fluffy Whole Wheat Blueberry Banana Sheet Pan Pancakes, Banana Nut Protein Baked Oatmeal Cups, Mini Dutch Pancakes with Cherries & Almond Ricotta Mousse, or Blueberry Cinnamon Crunch Baked French Toast.
Quick question if I have breakfast for dinner is it still breakfast?
More Baked Egg Love:
- Red Pepper and Baked Egg Galettes
- Portuguese Style Baked Eggs
- Portobello Baked Eggs with Spinach & Smoked Gouda
- Baked Eggs with Smoked Salmon
- Shakshuka | Eggs Poached in Spiced Tomato Sauce
Items Used in This Recipe:
- Farberware Nonstick Bakeware 12-Cup Muffin Pan, Gray
- Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet
- Amazon Prime Free 2-Day Shipping (Try a 30-Day Free Trial)
A Two Bite Breakfast: Bacon & Eggs in Toast Cups
Bacon, eggs, and toast in one small package. Great for feeding a large family or a group of friends for brunch.
Ingredients
- 12 slices of bread
- 12 slices of bacon
- 12 eggs
- salt & pepper
Instructions
- 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.
- 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.
- 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.)
- Lower the temperature of the oven down to 350 degrees.
- Bake the egg cup in the oven for 15 - 20 minutes or until the egg whites have set and the yolks are creamy.
- Run a knife along the edges and use a small spoon to pop them out. Enjoy!
Notes
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.
Thank you for this recipe. I made mine topped with sharp cheddar and a drop of sriracha, people said they were the best thing ever!
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!!
If you choose to make them ahead I recommend scrambling the eggs with some milk or half and half instead of doing whole eggs. The texture will hold better that way. However, the bread portion will not be toasty. If you want to make them there I recommend just taking everything prepped with you. Bread circles, par-cooked bacon, etc.
I love these Toast Cups filled with bacon, green onions, cheese, and a perfectly cooked egg.
Spur of the moment posting so had to shoot this really quick. It shows.
I must have jumped a foot high when I found these brilliant breakfast egg, bacon & toast cups on the Martha Stewart site.
I added some milk and cheese just to give the eggs some dimension. Love the recipe though!
I just want to thank you for these wonderful receipes we delight our families with!
Best regards from Romania 🙂
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..
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.
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!!!
I tried this out it was so easy and delicious my family loved it and asked for me to make it again!
How amazing ! I am definitely making these for my Valentines day brunches. 😀
Love the recipe and have a thought. It would be easier to butter the slices of bread than the muffin tins.
That is a great tip!
These are great! I made the eggs scrambled and it took 25 minutes in the oven. After 10 minutes, they will still entirely liquid.
So cute and delicious!
very inviting food and i really want to eat it
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. 🙂
this looks yummy.,
visit my blog too
http://indonesiaoriginalrecipes.blogspot.com
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!!
I miei complimenti bravaaaaaa!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Se ti fa piacere ,passa a trovarmi!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Ciaoo
Sissi
Tried and tested! Absolutely bloody delicious!!!! These will now be favourate and so so simple to make!
Hi Meseidy, First I would like to congratulate you for bringing up a delightful recipe. You’ve made beacon & egg very interesting as a day starter. This recipe would be very perfect for any occasion. Your creative idea would suit my menu list on http://www.foodcateringchicago.com/wedding-catering/. I would be very happy to share this to the others.
what a great little idea. I love cooking breakfast but i get tired of the same old bacon and eggs. this is a fun twist. thanks.
Tried this recipe and it was perfect!!!
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!!
Oh my word! Why haven’t I seen these before? I definitely have to try these little beauties!
Sounds yummy! Cant wait to try…
This look absolutely delicious – I would love to serve them for a brunch party – so festive and fun. Thanks for the inspiration. Lisa
Love this idea! I have a work breakfast I have to cook for. How come you don’t just make them bigger and put the whole egg in?
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.
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.
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!
I made these as a dinner snack. They are soooo yummy! Thank you! 🙂
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!
This sounds so delicious and I could make a double batch and make and angel food cake with all the egg whites lol!
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?
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!!
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!
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”
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.
Yummy in my tummy!
Yummy in my tummy!!
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.
Use the leftover egg whites to make some meringue!
Perfect breakfast dessert!
Thanks for this btw 🙂
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?
I can’t wait for my sister to come for a visit so I can make these for her.
Best breakfast EVER! I saw this on Pinterest a long time ago and finally made them. So easy and yummy! 🙂
Do you think I could pre-make these for a camping trip.. make day before and eat next morning?
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.
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
Just made this for my family… With a side of cheesy grits and fresh fruit, divine !
Thanks for sharing.
could you use this with thinly cut english muffins?
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)?
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.
I loved your idea here so much that I have adopted and adapted it as my own on my site, fully acknowledging your original idea, of course!
http://www.thehappypotato.com/#/blog/4555120205
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.
I made this recipe this weekend, and yum! Here’s my post about it (with credit to you): http://kaleidoescape.wordpress.com/2012/03/10/two-bite-breakfast/
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?
Magnifica receta !! perfect
Just made these in my Brevil pie maker. PERFECT!!!!
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!
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!
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!
This was a great Valentine’s Day Breakfast.
Thank You!!!
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!
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.
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
It was AMAZING btw! Thanks for this
Cant wait to try these! Thanks for sharing!
YUMMM! Defos trying this – plus this blog is big time book marked!
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
This recipe looks like a winner. Everything my family loves. Did you use regular size muffin pan or mini-muffin pan?
I have made these and they are very good. Sexy in their own little way. LOL thanks for sharing
I made these for breakfast this morning…they were amazing!!! I had out of town guest…they were very impressed!!! Delish!!! Thanks for sharing!!!
~~~rhonda~~~~
I made these tonight and they were sooooo yummy. MY kids toped it off with syrup, I toped my off with texas pete! YUMMY
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!
Just made it! What a delicious recipe. I even cooked the leftover egg whites as a side
excellent. Thanks
Anyone tried to freeze and reheat these.
These look great! I was thinking of doing a vegetarian version with slices of grilled portabello mushroom instead of bacon…
Magnificent site. Plenty of useful info here. I am sending it to several buddies ans also sharing in delicious. And of course, thanks on your effort!
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!
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!
made this today with sausage after seeing on pinterest. excellent. thanks
Made these this morning… Family loved!! So convienant and easy! Definatley adding this to my collection.. Yum!
Thank you for sharing 🙂
This sounds easy and amazing!!!! Thak you!
Hi! Today I cooked your recipe for me and my boyfriend and we both loved it!! Thanks for such an original idea!!!
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.
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!
These sound delicious and simple to make. Thanks I will try this week.
I used a good whole grain bread, and they were delicious..
Larkie
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.
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!!
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!!
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?
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.
???????????? ????!!!!!!
GOOD!!!!
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.
Absolutely!
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!
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!
seriously cute breakfast that looks so tasty! thanks for sharing 😉
I good alternative for a cookie cutter is the rim of a glass. I used a tumbler glass, but any will do.
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!
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.
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!!
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! 🙂
Geez, that’s ubnelivealbe. Kudos and such.
this is such a great idea – I love it
thanks for sharing it with us 🙂
num – I’m feeling hungry just looking at it 🙂
Betty Bake
These are so adorable! I can’t wait to try this out.
I’m most certainly making those this weekend.
looks like yummy! hmmm 🙂
i want to make that 🙂
OMG these look amazing!! Cannot wait to try them!
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,
X
loved the idea, saw it today and made them for dinner 😀 everybody liked it.
Just made these and they were extremely delicious!! Hubby definitely enjoyed them 🙂 Thanks for the inspiration!
Great way to incorporate everything in one bite Yum!
I wish I had seen this *before* i spent over an hour making breakfast for 8 guys…
I am so stupid
What a great idea, almost like a mini quiche, but with whole bacon and eggs. I would not only make that, but suggest it as a week-end brunch appetizer at work.
That looks delicious, I will definitely try that recipe.
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!
I’m going to try these with low carb tortillas cut to fit the pan! Great Christmas morning treat.
These look amazing and are so festive looking. Glad someone asked the question about the egg whites!
It looks absolutely delicious, but most important cute! This will be a great way to get my kids to eat their breakfast!
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!
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.
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!
Those look delicious!! I will definitely try this recipe.
I love egg and bacon and this is a great way to eat it.. well done.
Just made these… it was so yummy!!! I can’t wait to make these for my bf when he comes home from deployment 🙂
Now this is something I’d like to have for breakfast!Looks delicious! And I can just imagine all the variations I could do with this recipe! Thanks for sharing this!
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!
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!
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.
So you didn’t give oven temperatures dear. Rookie kitchen person here!!!
The very first line in the directions says to set your oven at 400 degrees.
I want to try these but am confused. Do you separate the egg whites from the yolk?
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!
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
Angela
I am so glad you enjoyed them. Hubby LOVES them. Of course he is a freak about eggs.
Thank you!
Hubby is me, I do the cooking in my house.
anyway, I’ll be trying these tomorrow!
I love the presentation and can’t wait to try this in the morning. Will let you know how it comes out.
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!
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….
This is so creative and looks so delicious that I am thinking about making it for dinner tonight. Haha!
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!
I agree, not a fan of yolk, lemme know how it goes for you, if you do try it 🙂 please
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!
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}
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! 😀
As breakfasts go, this is right up my alley!
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.
Those are a great idea. Mmmmmmm.
Those look delicious! I love anything with bacon on it.
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.
Meseidy… made these the other day for hubby, and we both loved them!!!
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
Those look amazing, so much so, that they’re on my breakfast/brunch list for sometime this week. beautiful and delicious job!
Great idea! Would be nice for a brunch dish.
Wow, I wouldn’t mind waking up for that!
DAMN impressive – Love these little babies!!
I want this for breakfast but it’s dinner time here right now. They look fantastic.
Haven’t you ever heard of breakfast for dinner. Breakfast is one of my favorite things for dinner. No excuses! LOL. 🙂
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!!
These look great! I’ve made something similar in the past, but I love the way you kept the bacon in one piece – great presentation!
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 🙂
You version sounds so European, I guess you being Dutch would be why. You know us Americans we would put bacon and cheese on almost anything. 😀 LOL I look forward to your post.
Hi my love its me cathy just saying love my eggs.
I would love to see the picture of your version of this breakfast. What puff pastry did you use? Thanks Vickie
puff pastry = brilliant!
I just used crescent rolls in a can.
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…
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. 🙂
Well, I haven’t tried it yet, but I’m thinking if you parbaked the batter like a pie it might work. Maybe this weekend!
… 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?
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.
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.
What batter, it’s bread.
I know, I kept reading those thinking, it’s bread what batter are you talking about??? Wondered if I had just missed something.
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?
I can’t wait to make these! Thanks for sharing!
Tasty little bites!