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Eggs, Bacon & Toast Cups
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.
Had to do a little tweaking because the original recipe just didn’t out work for me. Plus, I added some cheese because, well, just because…
This one’s going on our Christmas breakfast table. They’re adorable.
Ingredients:
8 slices of white bread
4 medium eggs
4 slices of bacon
grated cheese
salt & pepper
parsley
butter
Directions:
Cook the bacon until it’s almost done.
The original recipe says to just flatten the bread with a rolling-pin. I found it works easier if you remove the crust first. She also uses 1 bread circle per muffin tin, for me 2 per muffin cup worked much better. Fewer gaps and a firmer cup.
Use a 4 1/2 inch cookie cutter to cut out circles and push them, slightly overlapping, into a muffin tin.
Like this…
Sprinkle a little cheese over the bread. Brush the edges with butter and put a slice of bacon on top of the bread gently pushing it down.
The original recipe used large eggs. It didn’t work for me. I switched to medium eggs and reduced the cooking time.
Crack an egg in there and season with salt and pepper.
Bake them in a preheated oven at 350˚F (175˚C) for 15 to 17 minutes, until the egg whites have set.
I love these cups! I really do.
| Eggs, Bacon & Toast Cups | |||||||||
| Ingredients |
4 medium eggs 4 slices of bacon grated cheese salt & pepper parsley butter Directions |
|
Sprinkle a little cheese over the bread. Brush the edges with butter and put a slice of bacon on top of the bread gently pushing it down. Crack an egg on top of the bacon and season with salt and pepper. Bake them in a preheated oven at 350˚F (175˚C) for 15 to 17 minutes, until the egg whites have set. Meal type: |
breakfast |
Servings: |
4 |
Copyright: |
© kayotickitchen.com |
|
I can’t tell you how good this looks, but then you already know, don’t you? Easy breakfast! Thanks for this recipe as well as your tweaks in making it work better. Martha is not always perfect or right now is she? LOL
I think I might make this for Christmas morning for me and my husband. Sounds really nice!
we save these dear little treats for special ocassions…………Christmas brunch is one of the special times.
Merry Christmas!!
Your photos KILL, girl. I love them.
And eggy cups like this are my ONE TRUE LOVE IN LIFE!
Besides the movie Dirty Dancing. Duh.
These are on my New Year’s day breakfast table!! They look amazing!
These are so cute, and they look delicious! What a perfect breakfast treat to make for a crowd!
I plan on making some of these sans the bread (my mom is gluten intolerant), I’m going to use prosciutto instead of bacon. Thanks for the tip on the egg size.
You might want to try these ‘egg drops’. http://www.kayotic.nl/blog/egg-drop
Bad photos, but those are without bread and with a few extra things thrown in.
Kay, any reason you can think of that these wouldn’t work with whole-grain bread?. I love the white stuff but my wife always prefers whole-grain.
See no reason why that shouldn’t work. I mostly eat whole grain bread, too, and so does the kiddo. He even prefers it.
White bread gives me a horrible heart burn.
Im sooo making this!!!! Thanks for the share!!! Love it!
they look prettier than mine :-)
I’d use whole grain bread, too. And what about leaving the bread square and overlapping so there were 8 points sticking up around? Looks yummy! I think our kiddos would eat them, too.
That would make the cup so full of bread that the raw egg would drip down the sides once you crack it in there. Which is exactly what happened when I made them with large eggs the first time around :)
That looks yum!… Do you think this would work with scrambled eggs? my husband doesn’t like the yolk that way =S
These inspired me to make something alike on Christmasbreakfast on Boxing Day. Everyone enjoyed it so much!
Can’t wait to make this on New Years Day for Breakfast. Instead of Cheese I think I’m going to put in some bake beans (my hubby and sons’ favorite!). Thanks for sharing this recipe!
These baked eggs would be a treat for breakfast!
Made these this morn. They came out really well. Great, simple recipe, thanks!
Yes, I was wondering too if you could make it by beating the egg before pouring it in to make scramble eggs?
When you give it a try, let me know if it works!
These look yummy! I’m trying them out tonight! ;) question… What goes in the pan before the bread?Oils? Butter?
Thanks!
Jackie
Doesn’t really matter. I used a drop of butter, but oil will work fine, too.
Has anyone made these and reheated them later? I like to have a “to go” breakfast to just reheat in the morning. How does this work for that?
Hi there! Love you blog, great recipes and pictures. I made these this weekend and just love them! I posted the recipe in my blog and link it to yours, hope it’s ok. Thanks!
I tried these scrambled and they were wonderful… and still pretty. I also reheated them from frozen in the microwave. They were not as good reheated as they were fresh, of course, but still good.
These look fantastic, I might have to make them for Mother’s Day brunch. Glad to hear your modifications, too, because I would’ve made the mistake of following Martha blindly.
I love your pictures and your step by step directions! I am new at this cooking thing and I wanted to let you know how much my family & I appreciate the fine details. I will be making this Tuesday morning, this is Sunday night… Giving myself time to run out for bacon… tomorrow… I have 5 kids so I am always looking for fun affordable new recipes to make :)
I made these this morning and they were so good!! Will be doing again!
Pour 1 tablespoon of cream over top of each egg before baking. It ikeeps them moist and lucious.