Martha Stewart Bacon, Egg, and Toast Cups

Martha Stewart Bacon, Egg, and Toast Cups turn white bread, bacon and eggs into crisp-edged, handheld breakfast bakes in 35 minutes. Try these easy breakfast ideas with few ingredients for brunch, a lazy weekend morning or a busy school day, since they bake in a muffin tin and serve six.

Press the bread rounds all the way up the sides of each muffin cup, patching any gaps with scraps. That keeps the egg from leaking out underneath and gluing your toast to the pan.

Martha flattens the sandwich bread with a rolling pin and cuts it into rounds, so each cup is built from two overlapping halves. Brushing the bread with butter and tucking in a half-cooked bacon slice means the toast crisps while the bacon finishes in the oven.

Martha Stewart Bacon, Egg, and Toast Cups

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

260

kcal

Buttered bread forms a crisp little cup around a strip of bacon and a baked egg with a set white. Cooked in a muffin tin, each one lifts out neatly and eats like toast, bacon and egg in a single bite.

Ingredients

• 3 tablespoons unsalted butter, melted
  

• 8 slices white or whole-wheat sandwich bread
  

• 6 slices bacon
  

• 6 large eggs
  

• Coarse salt and ground pepper
  

Directions

• Prepare the muffin cups: Preheat the oven to 375°F and lightly butter 6 standard muffin cups. Flatten 8 slices of white or whole-wheat sandwich bread slightly with a rolling pin.
• Cut the bread rounds: Cut the flattened bread into 8 rounds with a 4 1/4-inch cookie cutter, then slice each round in half. Press 2 halves into each muffin cup, overlapping them slightly so the bread reaches the rim.
• Patch and butter: Use the extra bread to patch any gaps in the cups. Then brush the bread with the remaining melted butter, using 3 tablespoons in all.
• Par-cook the bacon: Cook 6 slices of bacon in a large skillet over medium heat for about 4 minutes, flipping once. It should be almost crisp, since it keeps cooking in the oven.
• Fill the cups: Lay 1 bacon slice in each bread cup and crack 1 large egg over it. Season each one with coarse salt and ground pepper.
• Bake the cups: Bake for 20 to 25 minutes, until the egg whites are just set. Run a small knife around each cup to loosen the toast, then serve immediately.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Ateco 11-piece round cutter set, J.K. Adams French rolling pin. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a 12-cup muffin pan for these?

Yes, but leave an empty cup between the filled ones so the heat circulates evenly. Setting the pan on a sheet pan also gives you something sturdy to carry in and out of the oven.

Can I swap the bacon for something else?

Crumbled cooked sausage works well in place of the bacon. For a vegetarian version, tuck in a spoonful of sauteed spinach, and a sprinkle of Parmesan on top adds a savory finish.

Can I make the bread cups ahead of time?

You can press the buttered bread into the muffin cups a few hours ahead and keep the pan covered in the fridge. Add the bacon and eggs just before baking, because a cracked egg shouldn't sit in the bread for long.

How do I keep the eggs from sticking to the pan?

Butter each cup lightly and brush the bread with the melted butter, since that makes a barrier between the toast and the metal. After baking, run a small knife around each cup and the toast lifts out cleanly.

How do I know when the eggs are done?

Bake for 20 to 25 minutes, until the egg whites are just set and no longer look clear. Pull them out right away if you like a runny yolk, since the eggs keep cooking in the hot pan.