Fifteen Spatulas

Mini Bacon Egg and Toast Cups

You might think, why not just have bacon, eggs, and toast separately?

Because it’s different when you put them all together like this.

They become one happy family, and infuse their flavors upon one another.

And plus, they’re just cute as heck, aren’t they?

I think that’s enough reasons to make these, so let me show you how!

First you cut out a little circle of toast, and lay it in the bottom of a muffin tin.

Then, you wrap a piece of bacon around the sides to create a little cup.

You grate a little cheddar cheese in that little cup, and crack an egg inside.

Send into the oven to bake, just enough for the white to set.

Then when you’re ready to eat, you just pop them out of the muffin tin, and when you eat them and slice through, it’s the perfect little bite of bacon, egg, and toast with runny yolk spilled over.

It’s gooooooood.  And really very easy.

Mini Bacon Egg and Toast Cups

Yield: 4 cups, but make as many as you want


4 slices bacon (don't do thick cut bacon)
2 slices of toast
2 tbsp grated cheddar
4 eggs
salt and pepper


Preheat the oven to 400 degrees F.

Lay the bacon onto a cold nonstick skillet, turn the heat to medium, and let it cook for about 8 minutes, then flip and cook for another 5 on the other side. This time may need to be adjusted depending on the thickness of your bacon (either more or less), but let me say this. If you want your bacon to be crispy later on, you need to cook that bacon through as much as you can, but the bacon should still be pliable so you can wrap it around the edge of the muffin tin.

Use a cutter to cut out little circles of toast, just big enough to fill the bottom of your muffin tin. Place the toast in your muffin pan, then wrap the partially cooked bacon around it. Distribute the grated cheddar cheese among the four cups, then crack an egg into each cup. Sprinkle with salt and pepper, then bake for about 12 minutes (adjust this time to how done you want your egg to be). Enjoy!!!

Leave a comment:


  1. alyssa posted on September 15, 2011 at 11:38 am (#)

    I love this idea too! When I eat breakfast, I usually get some of everything into one bite anyway. I l like your candid shot breaking the egg. Are you taking the picture yourself, or does someone assist you? Any of my candids are always really blurry because I’m trying to take them while

    • Joanne replied on September 15th, 2011 at 11:44 am

      My husband was home while I made these so he took all the step by step photos (that’s why there are so many lol). I’m always like “honey!!! Go get the camera and take a photo of this” lol. It’s so much easier when someone else is there…I understand that blurry thing…it’s either that or set up a tripod with self timer which can be a lot of work!

  2. Tes posted on September 15, 2011 at 11:52 am (#)

    What a lovely and genius idea for breakfast! I love how they came out so pretty and delicious :)

  3. Rufus' Food and Spirits Guide posted on September 15, 2011 at 12:55 pm (#)

    Why make them separate if they combine into this. What a great dish!

  4. Erin @ Dinners, Dishes and Desserts posted on September 15, 2011 at 2:40 pm (#)

    This is such a great idea! Fun for kids to get their own, fancy enough for a brunch. Great job!

  5. Caroline posted on September 15, 2011 at 3:22 pm (#)

    I’m in denial that this is actually happening right now. My mind has just been blown, ha! I’m most definitely keeping a hold of this recipe…thank you!

  6. Dee at Deelicious Sweets posted on September 15, 2011 at 3:47 pm (#)

    This is the cutest breakfast I have seen! I’ll bet it’s totally yummylicious!

  7. Stephanie Russell (@StephRussell26) posted on September 15, 2011 at 4:53 pm (#)

    Huge YUM! Major fan of eggs and bacon so this is right up my alley. I always thought of making this but then considered the extra time it took to put it all together and cook and since I’m so damn impatient and grouchy in the mornings (without my first hit of coffee of course) and usually just committed myself to frying them up instead. But, gosh they’re so cute looking! This would be a great alternative to cooking breakfast for a crowd. :-) Love it!

  8. sportsglutton posted on September 15, 2011 at 6:45 pm (#)

    I can definitely get behind this dish and am ready to have it for dinner. Absolutely fantastic!

  9. Ann posted on September 15, 2011 at 9:51 pm (#)

    You should know that I got my husband UP FROM HIS CHAIR to read this post to him! It sounds SO amazing and he is a HUGE bacon and egg person! You know what he did when I interrupted him from his book? He THANKED ME! He’s absolutely in love with this one…

    I am stumbling it and I hope it goes viral…it’s AMAZING!

    • Joanne replied on September 15th, 2011 at 10:36 pm

      LOL!!!! Thanks for writing such an entertaining comment!!! This was so funny.

  10. Nydia posted on September 15, 2011 at 10:08 pm (#)

    Oh my God Joanne, what a lovely idea for a breakfast…all we want in jsut one serving…this is something I should try. Thanks for sharing.

  11. ire23 posted on September 15, 2011 at 10:28 pm (#)

    Oh wow, this recipe looks great – I can’t wait to try this recipe out! Thanks for posting and keep ’em coming!

    • Joanne replied on September 15th, 2011 at 10:35 pm

      Thanks! Yes, I always post daily Monday-Friday. Hope you’re having a good evening =)

  12. thecompletecookbook posted on September 16, 2011 at 3:37 am (#)

    I love turning whatever I can into individual portions – tastes so much nicer. Your breakfast cups looks PERFECT! Love it.
    Have a super weekend.
    :-) Mandy

  13. The Southern Lady posted on September 16, 2011 at 7:55 am (#)

    I love these. I bet I could get my grandson to eat them, too. Thanks for sharing. Yours look wonderful. Have a good weekend.

  14. frugalfeeding posted on September 16, 2011 at 6:34 pm (#)

    Oh wow, these are just too cute. I;d love to have these for lunch at some point. Delicious!

  15. Platanos, Mangoes and Me! posted on September 21, 2011 at 4:16 pm (#)

    Great idea and wonderful pictures. Really a terrific post!

  16. daisy posted on September 25, 2011 at 3:26 am (#)


  17. swellkid recipes posted on October 15, 2011 at 11:36 pm (#)

    These are so great looking, and sound delicious. Nice recipe!

  18. Lara posted on October 16, 2011 at 12:20 am (#)

    Very nice dish. I love all the individual elements and putting them together is genius. I ‘did’ kind of shake my head at the pristine state of your muffin tins as I compared them to my own old relics. :) Oh well, they have had a lot of use.

  19. melsar93 posted on October 16, 2011 at 1:40 am (#)


  20. InCucinaDaME posted on October 16, 2011 at 5:12 am (#)

    Brilliant post

  21. Jill posted on October 22, 2011 at 4:18 pm (#)

    Just made these for my husband and daughter. They are out of this world! So yummy and a great presentation. I used glass ramekins and did have trouble with the toast sticking to the bottom. I thought the grease from the bacon would do the trick, but next time I will spray the bottom first. My husband LOVES my Eggs Benedict and he said this is waaay better! Which gave me an idea… could drizzle just a little hollandaise over or even some salsa for a mexican version! Thank you Joanne! I will visit this site often. (So do you think you could prepare this the night before up to the point of before breaking the egg into it?)

    • Joanne replied on October 22nd, 2011 at 7:44 pm

      Hi Jill! What a fun comment to read, thank you! I’m so glad it was such a hit with your family! And that is absolutely brilliant about the hollandaise and salsa…look at you!!! So smart. Regarding doing it the night before, I don’t see why that wouldn’t work. Sounds like another very smart idea. If you try it let me know how it compares!

      • Yara replied on October 17th, 2012 at 8:30 am

        Hi, I loved this recipe, too, and I recently saw a similar one that was sort of like eggs benedict- it was actually a recipe by Rachel Koo from the book “my little paris kitchen”. She flattens a slice of toast and then fits it into the muffin form, puts in a bit of ham, cracks an egg into it and tops it of with a bit of bechamel sauce. Its absolutely scrumptious!

        • Yara replied on October 17th, 2012 at 8:33 am

          actually, I’m thinking that since your post dates from a year ago… maybe Rachel Koo copied your idea ?!? Or then again, maybe its just that brilliant minds all think alike 😉

          • Joanne Ozug replied on October 17th, 2012 at 8:30 pm

            Hi Yara, I think this idea is actually pretty common! I’ve seen it in many places before. Sometimes when I think things up, I’ll do a search online and there are already many versions, I think it’s just the nature of food since people have been eating for as long as they have existed. I do like the sounds of that Rachel Koo version!

  22. Corey posted on October 23, 2011 at 8:49 am (#)

    After reading this post I am a bit sad. Currently in my kitchen there is regular bacon cooking in 1 frying pan, and eggs in another. If I had only read this a bit sooner we would be having this for breakfast right now. Maybe tomorrow. And the hollandaise sauce on the top is such a good idea. I may have to try that too. 😀 Thanks for the recipe.

    • Joanne replied on October 23rd, 2011 at 9:53 am

      Haha oh no!!!! It’s okay, there’s always another day! Definitely let me know when you try it =)

  23. Carol posted on October 26, 2011 at 2:36 pm (#)

    Just found your blog and can’t wait to see what else you have. I love this idea. Might do tomorrow. Have you done with scrambled eggs? I’m sure it would be about the same baking time.

    • Joanne replied on October 26th, 2011 at 8:08 pm

      Hi Carol, thank you so much! I’ve never tried scrambled eggs but I don’t see why it wouldn’t work! If you try it let me know how it goes!

  24. Jennifer posted on November 7, 2011 at 4:53 pm (#)

    Joanne…. these should be renamed “Save your butt Mini Bacon Egg and Toast Cups”. The other day, I went and spent an obscene amount of money in Whole Foods (when will I learn to never go grocery shopping on an empty stomach?!) and I agree, it really is the happiest place on earth. There and Fresh Market. Let’s just say my husband wasn’t thrilled…. until today, when I made him these little cups of awesomeness for brunch. I am forgiven! Hahahaha :) Thank you, Joanne!!

    P.S. the step-by-step video rocked as well :)

    • Joanne replied on November 7th, 2011 at 5:08 pm

      Hey Jennifer! LOL!!! Oh my…I know, Whole Foods…the bill can rack up very quickly there. I find that a lot of their prices are very reasonable, but then there are other specialty items that are definitely a splurge. Every time I go in, I usually walk out having spent at least $20 on assorted cheese…and that’s just the cheese section HAHA. I’m so glad you and your husband enjoyed the little cups! As long as you make him delicious food with the groceries, all is forgiven, right? Thanks for your comment, it was really nice to hear from you! Happy cooking =)

  25. Karen posted on November 26, 2011 at 5:28 pm (#)

    Hi. I can’t wait to try these. On the video you say to preheat the oven to 350, but the written directions say 400. could you clarify. Thanks.

    • Joanne replied on November 27th, 2011 at 6:05 pm

      Hi Karen, Sorry for the discrepancy, I don’t know why I said 350 in the video, it’s 400 (following the written recipe is always the way to go). 350 would work fine though if you happen to be making something else, it would just take a little longer. I usually film a couple videos all in a row so I think I might’ve gotten confused with another recipe I filmed. Hope you enjoy them! I had them for breakfast today actually =)

  26. mjskit posted on December 8, 2011 at 12:43 am (#)

    Oh My – How did I miss these! What a fantastic eggs in a basket! Looks like a brunch for this weekend. Thanks for putting it in your 7 links so I would see it!

  27. DavetteB posted on December 19, 2011 at 7:56 am (#)

    These look yummy! I bet if you cooked them a little longer (to set the yolk a little more) this would make a great portable breakfast :o)

  28. Anonymous posted on December 26, 2011 at 6:54 pm (#)

    I made these with Turkey bacon……yummy as well

  29. DavetteB posted on January 5, 2012 at 11:36 pm (#)

    You should submit this recipe to the Bacon-Fest:

  30. Michelle posted on February 23, 2012 at 10:53 am (#)

    These sound delicious and would make a perfect brunch menu item. Have you ever thought of using smoked salmon and english muffin instead of the bacon and toast. Drizzle a little hollandaise sauce and a sprinkle of capers for the perfect mini eggs benedict. I might try that too! Thanks for the ideas.

  31. Mercy posted on March 20, 2012 at 1:26 pm (#)

    Made these for my hubby. Topped them with avacado slices…..he fell in love.

    • Joanne Ozug replied on March 20th, 2012 at 6:26 pm

      I’m so glad to hear this! The addition of avocado sounds amazing, definitely doing that next time.

  32. Kay posted on May 14, 2012 at 10:37 am (#)

    I made these for my mother on Mother’s Day and they were great! We were so excited when we pulled them out of the cup! Our first thought was “these are so cute and look yummy!” and then we thought these would be a perfect Christmas morning meal. We always have a lot of people over and normally do a casserole since it’s a large group. But these are so easy to put together and we could do different fillings and people could choose a couple. We thought that precooking the cups that have been lined with 1/2 of a flaky style biscuit and a very thin slice of breakfast sausage, let it cool a bit and add some scrambled egg and cheese. Or do the same think but line the inside with hash browns and precook a bit. There are so many options for these wonderful cups. Thanks Joanne, I can’t wait to try some of your other tasty treats!

    • Joanne Ozug replied on May 14th, 2012 at 1:14 pm

      Kay, what a nice comment, thank you!!! I love when I get awesome ideas from my readers too, I love the biscuit and breakfast sausage suggestions!!! Happy cooking =)

      • Shay replied on July 23rd, 2012 at 11:17 am

        Looks totally delish! Is there any way it can be done without having the yolks runny? I’m not into that.

        • Joanne Ozug replied on July 23rd, 2012 at 5:55 pm

          Hi Shay, Definitely! Just bake them a little bit longer, just a couple minutes. You’ll be able to peek into the oven and see that it’s not jiggly. Enjoy them!

  33. LeDena posted on October 25, 2012 at 1:50 pm (#)

    I logged on to find a quick easy breakfast for the hubby and I, this was the first recipe I saw on Pintrest. I used a disposable muffin tin spritzed with olive oil and they came right out :) I topped them with a little green onion and fresh tomates and served then to my guy with a small bowl of fresh fruit. They were a huge hit, he keeps hugging me and telling me how much he liked them. The bonus was that I got to sit down and enjoy some coffee with him while they cooked. Perfect. Thank you , Thank you, Thank You. I will DEFINITELY make these again.

    • Joanne Ozug replied on October 25th, 2012 at 9:05 pm

      Haha I loved this comment! I’m so happy to hear it LeDena. The green onion and fresh tomatoes sound like a wonderful addition too =)

  34. Lizzie posted on November 20, 2012 at 4:13 pm (#)

    I made this today and it’s amazing, will definitely make it again.
    I told my Mother, who lives on the other side of the World, about it and she made it 3 days ago. She told me that the whole Family loved it. Thank you for the recipe. This is on my favorite list from now on!

    • Joanne Ozug replied on November 21st, 2012 at 8:33 am

      YAY! That’s fantastic Lizzie. Thanks for letting me know, and have a great Thanksgiving!

  35. ~Sue posted on December 6, 2012 at 10:11 pm (#)

    These look amazing. I can’t wait to try them. Will they keep in the fridge for a couple days, so I could take one to work in the morning for breakfasts?

    Thanks for sharing

    • Joanne Ozug replied on December 6th, 2012 at 10:49 pm

      Hi Sue, You know, honestly I’ve never tried storing them because I always devour more than I expect to LOL. But yes, they will certainly keep a couple days. Just make sure you try at least one fresh out of the oven while the cheese is melty…mmm.

  36. Sarah posted on December 7, 2012 at 1:52 am (#)

    These are so cute! However i don’t eat meat (toast egg and cheese I love though :) ) Do you know if I can substitute something else vegetarian to make the cups? Thanks!

    • Joanne Ozug replied on December 7th, 2012 at 9:39 am

      Hi Sarah, Maybe you could do some sauteed bell pepper strips around the sides?

  37. Phyllis posted on December 8, 2012 at 11:05 am (#)

    Delicious and soooo easy! I used pre-cooked bacon and the only thing to clean up is the muffin tin and dishes! This will be my go to recipe for breakfast in a hurry!

    • Joanne Ozug replied on December 8th, 2012 at 6:02 pm

      Hi Phyllis, that’s wonderful! I’m so glad.

  38. Beth posted on December 27, 2012 at 10:38 am (#)

    Just made these beauties for breakfast for the fam. I made half regular and half scrambled due to the loathing of runny yolks from 2 in our family. The regular have a great presentation and taste wonderful…but I have to say the scrambled ones were cheesy deliciousness. Really, really good. I did make my usual shortcut and used the precooked bacon from the bag that I get at Sam’s and it worked perfectly. I didn’t know what to do with the extra bread crusts and made “Breakfast Man” with some fruit for my youngest who won’t eat eggs. Altogether, I catered to each individual easily and all ate a great breakfast. Thank you for a great idea.

    • Joanne Ozug replied on December 27th, 2012 at 1:00 pm

      Hi Beth, thanks for sharing your ideas! I have never tried it with scrambled eggs but it sounds like it was a hit.

  39. Sheryl posted on December 31, 2012 at 11:38 am (#)

    Made these today, and they were wonderful! I didn’t notice “toast” so I used bread and it worked, but I will toast next time. I will definitely make these again!

    • Joanne Ozug replied on December 31st, 2012 at 6:11 pm

      Awesome Sheryl! So glad you enjoyed them.

  40. Joel posted on January 10, 2013 at 9:47 am (#)

    I’ve made these a few times before, except I never thought to put that bit of toast in the bottom. Do the pans clean well? When I’ve done this before, because my wife is so picky about the cleanliness of things, it seems to end up ruining whichever muffin tin I use.

    • Joanne Ozug replied on January 11th, 2013 at 11:34 am

      Eggs are one of the stickiest foods out there. Are you using a nonstick or an uncoated muffin tin?

      • Joel replied on January 11th, 2013 at 1:16 pm

        When I’ve done this, I’m pretty sure I was using non-stick. I no longer have them though. Last time I did it, I put foil muffin tins in and only had issue with a couple overflowing – what size eggs are you using?

        • Joanne Ozug replied on January 11th, 2013 at 1:36 pm

          I personally don’t like the nonstick baking pans. I find they’re not very “nonstick” anyway and then I have to worry about scratching them and can’t use a knife to get the cups out. With an uncoated pan, I can take a scrubber and clean off any leftover sticky stuff without damaging any surfaces. I usually use extra large eggs.

          • Joel replied on January 11th, 2013 at 1:49 pm

            I’ll have to see about getting a “standard” muffin pan then. Thanks!

  41. Kate posted on January 22, 2013 at 11:28 am (#)

    Made these recently, they were very good but they really stuck to the ramekins – make sure you grease the pans first! Thanks for all your lovely recipes! Always fun to read and later to make! Enjoy your blog a lot!

    • Joanne Ozug replied on January 22nd, 2013 at 1:52 pm

      yes, eggs are sooooo sticky. Glad you enjoyed them!

  42. Chad posted on March 7, 2013 at 8:18 am (#)

    I made these yesterday but added a little twist. I took half a cup of maple syrup and a tablespoon of butter and mixed them in a pan over medium heat until the butter melted and then coated the bread in the mixture before adding them to the pan.

    • Joanne Ozug replied on March 7th, 2013 at 1:35 pm

      Hi Chad, I love that! I am a huge fan of maple syrup, and your little twist sounds great. Thanks for sharing!

  43. Nhi posted on July 7, 2013 at 4:25 pm (#)

    Hi Joanne,

    Thank you for such a great breakfast idea! I just made this for my husband and he absolutely loves it! He’s already requesting that I make it again. They came out looking too good to eat. Hahaha. Looking forward to trying out some of your other recipes. Thank you! Thank you! Thank you! :)

    • Joanne Ozug replied on July 8th, 2013 at 1:32 pm

      YAY!!! I’m so glad you and your husband enjoyed the toast cups! Hope you enjoy them again and again =)

  44. Ally-O posted on July 8, 2013 at 2:35 pm (#)

    Are you using mini muffin pans or regualr sized ones? The title: Mini Bacon Egg and Toast Cups makes me curious. Thanks!

    • Joanne Ozug replied on July 8th, 2013 at 2:35 pm

      Hi Ally-O, I’m using regular sized muffin tins for this recipe.

  45. Karen K posted on January 24, 2014 at 2:31 am (#)

    Hi, I want to make these, but have a couple of questions: Am I assuming correctly that the circle of bread is already toasted before you put it into the tin cup? The one in the pic doesn’t look “toasted”. What kind of bread would be best? Wheat? Challah? Also, the grated cheese in your picture did not look like cheddar, but more of a white kind of cheese….Thank you.

    • Joanne Ozug replied on January 31st, 2014 at 12:58 pm

      Hi Karen, yes the bread is toasted. And I used a white cheddar. I use a generic wheat toast, but you could do sourdough or really whatever you like. Enjoy!

  46. Irene posted on April 6, 2014 at 10:26 am (#)

    I loved them.
    Thank youn