These mini egg cups combine all the main food components of breakfast, with a toast bottom, shredded cheddar cheese, and a baked egg wrapped in bacon.

Bacon Wrapped Egg Cups - On White Dish and Sprinkled with Parsley

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.

Cut Bread Circle Inside Bottom of Aluminum Muffin Tin

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

Muffin Well with Bacon, Toast, and Cheese Inside

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

Cracking Egg Into Individual Bacon Egg Muffin Cups

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

Bacon and Egg Cups - In Muffin Tins in Raw State, Ready to Bake

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.

Bacon Egg Cups - On White Dish with Fork and Knife Cutting Into Center and Showing Runny Yolk

It’s gooooooood.  And really very easy.

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Mini Bacon Egg and Toast Cups

Servings: 4 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
 These mini egg cups combine all the main food components of breakfast, with a toast bottom, shredded cheddar cheese, and a baked egg wrapped in bacon.
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Ingredients

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

Instructions 

  • 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!!!

Nutrition

Calories: 248kcal, Carbohydrates: 8g, Protein: 12g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 186mg, Sodium: 368mg, Fiber: 1g, Sugar: 1g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast
Cuisine: American
Author: Fifteen Spatulas