Bacon Bites


Bacon & Eggs in Toast Cups

Bacon & Eggs in Toast Cups (6 cups)
  • 6 slices of bread
  • 6 slices of bacon
  • 6 eggs
  • 1/2 cup of shredded cheese
  • salt & pepper

1. Preheat oven to 400 de

grees. Grease Muffin Pan with butter.

2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter.

3. Take bread circles and press them into the muffin pan, set aside.

4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.

6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.

7. Remove from oven when done and pop out using a knife, serve warm.



  • I only made two since hubby was already off at work. 
  • I prefer thick cut bacon but had a hard time fitting it into the cups.  So I made the ultimate foodie sacrifice and reduced the recipe to a 1/2 slice of bacon per cup. 
  • The thick cut bacon also cooks longer.  So if you opt for thick cut, be prepared for it to take an extra few minutes to par-cook. 
  • I’ve never cared for runny eggs.  So I scramble one egg with a little half and half and split it between two cups.  So, three eggs and 3 pieces of bacon to make this recipe. I cook for the time listed above but find that they take another 2-4 minutes to set, usually.  A quick shake of the pan to see if there’s any jiggle left will tell you if they’re done.
  • I also prefer American cheese with eggs and bacon.  So I toss 1/4 a slice of American Cheese in per cup and then sometimes a tiny bit of cheddar on top.


  • I’ve come to find baking bacon is much easier and more consistent for me (than frying… I would often get distracted for just a minute and come back to burnt scraps waaaaaa!).  For fully cooked bacon, I usually preheat to 400, toss in the bacon (on a grill pan so the grease can drip off a little.  If you don’t have one, a rack over a cookie sheet would accomplish the same result) check after 20 minutes and then watch for doneness (usually about five more minutes).  Sometimes I flip the bacon at 20 minutes so both sides crisp up evenly.  But generally it’s unnecessary. 
  • For this recipe, I’ve found that I cook for 12 minutes then check for doneness (sometimes going up to 17 or 18 minutes till par-cooked depending on thickness).  For this recipe, I cook until the bacon is just barely getting that golden brown in spots.  But not yet crispy.
  • Take your time making the toast cups.  A tear in the bottom is just going to let all your cheese run out the bottom.
  • I have some of those small metal tart pans (the type where the bottom comes out).  I’ve found that this is a great size for cutting out the circles (based on my size muffin pan).


  • Every time I make these I think how good they would be with some scallions or chives tossed in or on top.  But they’re so good that I can’t bring myself to mess with the recipe!
  • Consider a “western omelet” style cup.  I would maybe sautee the veggies a little as they may not have enough time to cook down then toss them in when the egg mix goes in the cup.
  • And the obvious substitution of sausage, ham, etc in place of the bacon.
  • Even other toasts.  Maybe a rye bread with corned beef and swiss cheese as a take on a Reuben.  Substitute ham and swiss for the bacon and cheddar. 
  • Just have fun with these.  No matter what you do, you’ll leave your guests in awe of your cooking prowess.