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 bacon egg toast cups. Easily double, triples, etc.

Mini Bacon Egg and Toast Cups


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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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!!!

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  • avatar Mercy March 20, 2012, 1:26 pm

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

    • avatar Joanne Ozug March 20, 2012, 6:26 pm

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

  • avatar Kay May 14, 2012, 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!

    • avatar Joanne Ozug May 14, 2012, 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 =)

      • avatar Shay July 23, 2012, 11:17 am

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

        • avatar Joanne Ozug July 23, 2012, 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!

  • avatar LeDena October 25, 2012, 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.

    • avatar Joanne Ozug October 25, 2012, 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 =)

  • avatar Lizzie November 20, 2012, 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!

    • avatar Joanne Ozug November 21, 2012, 8:33 am

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

  • avatar ~Sue December 6, 2012, 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

    • avatar Joanne Ozug December 6, 2012, 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.

  • avatar Sarah December 7, 2012, 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!

    • avatar Joanne Ozug December 7, 2012, 9:39 am

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

  • avatar Phyllis December 8, 2012, 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!

    • avatar Joanne Ozug December 8, 2012, 6:02 pm

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

  • avatar Beth December 27, 2012, 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.

    • avatar Joanne Ozug December 27, 2012, 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.

  • avatar Sheryl December 31, 2012, 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!

    • avatar Joanne Ozug December 31, 2012, 6:11 pm

      Awesome Sheryl! So glad you enjoyed them.

  • avatar Joel January 10, 2013, 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.

    • avatar Joanne Ozug January 11, 2013, 11:34 am

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

      • avatar Joel January 11, 2013, 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?

        • avatar Joanne Ozug January 11, 2013, 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.

          • avatar Joel January 11, 2013, 1:49 pm

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

  • avatar Kate January 22, 2013, 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!

    • avatar Joanne Ozug January 22, 2013, 1:52 pm

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

  • avatar Chad March 7, 2013, 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.

    • avatar Joanne Ozug March 7, 2013, 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!

  • avatar Nhi July 7, 2013, 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! :)

    • avatar Joanne Ozug July 8, 2013, 1:32 pm

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

  • avatar Ally-O July 8, 2013, 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!

    • avatar Joanne Ozug July 8, 2013, 2:35 pm

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

  • avatar Karen K January 24, 2014, 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.

    • avatar Joanne Ozug January 31, 2014, 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!

  • avatar Irene April 6, 2014, 10:26 am

    I loved them.
    Thank youn


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