Food & Cooking Recipes Breakfast & Brunch Recipes Bacon, Egg, and Toast Cups 3.7 (1,360) Prep Time: 15 mins Total Time: 35 mins Yield: 6 Cute and portable, delicious too. What's not to like about breakfast made in a muffin tin? We’ve got eggs, bacon, and toast packaged together in a fun way. White sliced bread is used to line muffin cups, then each cup is filled with an egg and a slice of bacon and baked. It's that easy! Directions Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately. Cook's Notes Standard muffin pans come in 6- or 12-cup size; if baking 6 items in a 12-cup pan, leave empty space in between. Nonstick pans are nice but not essential. Beware of very thin pans, which often lead to burning. Place pans on a baking sheet to make them easier to get in and out of the oven. Variations Try cooked, crumbled sausage in place of bacon or make a vegetarian version with sauteed spinach. Dress things up with a sprinkle of Parmesan cheese.