Bacon & Egg Toast Cups: Your New Favorite Brunch Hero!

Hey there, flavor friend! Isla here from BiteTide. Let’s be real: some mornings call for a little something special. You know the ones. It’s a lazy Saturday, the sun is streaming through the kitchen window, and your stomach is rumbling with that specific “I-slept-in-and-now-I-need-a-feast” kind of hunger. But who wants to stand over a hot stove, flipping pancakes and frying bacon for what feels like eternity? Not us! We have better things to do, like sipping coffee and actually relaxing.

That’s exactly why I’m so obsessed with these Bacon & Egg Toast Cups. They are the ultimate solution to your brunch-time dilemmas. Imagine this: all the classic, cozy flavors of a full bacon-and-eggs breakfast, but baked together into adorable, handheld, crispy little cups. They look like you fussed for hours, but the secret is they come together in minutes using a simple muffin tin. They’re perfect for feeding a hungry crowd, amazing for meal prep, and an absolute game-changer for a fun family breakfast. We’re taking buttery toast, savory bacon, and a perfectly baked egg, and creating pure magic. So, tie on your favorite apron, and let’s make a brunch that’s as fun to create as it is to eat!

A Kitchen Full of Laughter & Lopsided Eggs

This recipe always takes me right back to my first tiny apartment after college. My kitchen was about the size of a postage stamp, but it was the heart of our home. Every Sunday, my roommates and I would host a “Recovery Brunch” for our friends. The rule was simple: you bring the coffee or the gossip, and I’ll handle the food. The budget was tight, so I had to get creative with basics—bread, eggs, and whatever was on sale. One particularly chaotic morning, trying to cook for eight people with one sad little frying pan, I had a “eureka!” moment. I grabbed my muffin tin and decided to build our breakfasts right inside it. The first batch was… rustic. Some eggs overflowed, the bacon was a little wonky, but when we pulled those golden, puffy cups out of the oven, everyone went silent for a second before erupting in cheers. They were a hit! It wasn’t about perfection; it was about the joy of creating something delicious and sharing it with my favorite people. That’s the spirit I want to bring to your kitchen today.

Bacon & Egg Toast Cups : Easy, Crispy, and Perfect for Brunch

Author: islamerrick
Total Time: 33 minutes
Yield: 12 cups 1x

Print Recipe

Description

These Bacon & Egg Toast Cups turn your favorite breakfast staples into a delicious, oven-baked bite. Buttery toast forms a crisp shell for savory bacon and perfectly baked eggs. Ideal for weekend brunch, meal prep, or feeding a crowd, they’re satisfying, customizable, and easy to make in a muffin tin. Add herbs or cheese for a flavorful twist that’s always a hit.

Ingredients

Scale

6 tbsp unsalted butter, melted

16 slices sandwich bread (white or whole wheat)

12 slices bacon

12 large eggs

Coarse salt and ground black pepper

Optional twists: shredded cheddar, chopped chives, or a pinch of smoked paprika

Instructions

6 tbsp unsalted butter, melted

16 slices sandwich bread (white or whole wheat)

12 slices bacon

12 large eggs

Coarse salt and ground black pepper

Optional twists: shredded cheddar, chopped chives, or a pinch of smoked paprika

Prep Time: 15 mins
Cook Time: 18 minutes
Category: Snack

Nutrition

Calories: 230
Carbohydrates: 13g
Protein: 10g

Gather Your Flavor Crew

Here’s everything you need to create these little pockets of joy. The beauty of this recipe is in its simplicity, and I’ve got some easy swaps and chef-y insights for you, too!

6 tbsp Unsalted Butter, melted: This is our magic potion for achieving that golden, crisp, and irresistibly buttery toast shell. Chef’s Insight: Using melted butter instead of a cooking spray gives the bread a richer flavor and a more even, beautiful browning. If you only have salted butter, that’s totally fine—just ease up on the extra salt you add later.
16 slices Sandwich Bread: White or whole wheat both work beautifully! Pro Tip: Slightly stale bread is actually a secret weapon here—it’s sturdier and soaks up the butter like a dream without getting too soggy.
12 slices Bacon: Our savory, salty superstar. Regular-cut bacon works best because it stays pliable enough to shape. Substitution Tip: For a leaner option, turkey bacon works great. For my vegetarian friends, try using a couple of rings of thinly sliced halloumi cheese—it gets crispy and salty and is absolutely divine.
12 Large Eggs: The star of the show! Chef’s Insight: I like to crack each egg into a small ramekin first. This prevents any rogue shell bits and makes it much easier to slide the egg neatly into its toast cup home.
Coarse Salt & Ground Black Pepper: The essential seasonings. Pro Tip: Coarse salt (like kosher salt) gives you little bursts of flavor and is harder to overdo. Always use freshly cracked black pepper for the best aroma!
Optional Flavor Twists: This is where you make it your own!
- Shredded Cheddar or Gruyère: A little sprinkle adds a gooey, melty surprise.
- Chopped Fresh Chives or Parsley: For a pop of fresh color and flavor.
- A Pinch of Smoked Paprika or Red Pepper Flakes: For a subtle kick and a touch of smoky warmth.

Let’s Build Our Brunch Masterpiece!

Ready to see how these adorable cups come together? It’s so simple. Follow these steps, and you’ll be a toast cup pro in no time. I’ve packed each step with my favorite little hacks to ensure your success.

Prep the Oven & Pan: First things first, preheat your oven to 375°F (190°C). This is the perfect temperature to get the bread crispy and the eggs cooked through without burning the bacon. Now, take your 12-cup muffin tin and give it a light brush with some of that melted butter. Chef’s Hack: Don’t skip greasing the tin! It ensures your beautiful toast cups will pop right out without leaving their crispy shells behind.
Transform the Bread: Lay your bread slices on a clean cutting board. Using a rolling pin, gently but firmly roll over each slice to flatten it out. This isn’t just for fun—it makes the bread more malleable so it can easily form to the shape of the muffin cup. Pro Tip: You can trim the crusts if you want a more uniform look, but I often leave them on for a rustic, no-waste vibe! Use a pastry brush to coat one side of each flattened slice with the melted butter. This buttery side will be the beautiful, golden exterior.
Create the Toast Cups: Now for the fun part! Gently press one slice of buttered bread, butter-side down, into each muffin cup. You’ll want to press it right into the bottom and up the sides. Don’t be shy! The bread might overlap a little, and that’s perfectly fine. It just means more crispy, buttery texture. You’ve just built the foundation for your flavor masterpiece.
Conquer the Bacon: While the oven is heating, let’s tackle the bacon. In a large skillet over medium heat, cook the bacon slices. Here’s the key: we don’t want it super crispy! Cook it until it’s just starting to brown and has rendered some fat, but is still pliable. This usually takes about 3-4 minutes per side. Why? Because fully crisp bacon will crumble and won’t bend to form our cup liner. Drain the bacon on paper towels.
The Grand Assembly: Time to put it all together! Take one slice of your par-cooked bacon and line the inside of a bread cup, creating a bacon ring. It’s like a cozy bacon blanket for the egg. Now, grab your pre-cracked egg (see, I told you the ramekin was a good idea!) and gently slide one egg into each bacon-lined cup. The bacon and bread will cradle the egg perfectly. Now, season generously with salt, pepper, and any of your chosen optional toppings.
Bake to Perfection: Carefully slide the muffin tin into your preheated oven. Bake for 15-18 minutes. Chef’s Watch-Out: All ovens are a little different, so keep an eye on them! You’re looking for the egg whites to be completely set and opaque, and the yolks to be cooked to your liking. For a runny yolk, aim for the 15-minute mark. For a firmer yolk, go for the full 18 minutes or a minute or two longer. The bread edges will be a deep, golden brown and irresistibly crisp.

Plating Up the Good Vibes

The best way to serve these beauties? Straight from the oven, while they’re piping hot and gloriously crisp! Let them cool in the pan for just a minute or two before gently running a butter knife around the edges to loosen them. I love to arrange them on a big wooden board or a colorful platter for a real “wow” factor. A final sprinkle of fresh chives or a little extra cheese makes them look extra chef-y. They are a complete meal in a cup, but they also pair beautifully with a simple arugula salad tossed in a lemony vinaigrette to cut through the richness, or with a big bowl of fresh fruit on the side. Don’t forget the hot sauce for those who like a kick!

Ride Your Own Flavor Wave!

The fun doesn’t stop with the classic version. Think of this recipe as a blank canvas for your cravings! Here are a few of my favorite twists:

Everything Bagel Twist: Swap the bacon for a sprinkle of everything bagel seasoning inside the toast cup before adding the egg. Top with a little cream cheese after baking!
Veggie Lover’s Delight: Sauté some chopped spinach, mushrooms, and bell peppers, then spoon a little into the bottom of each cup before adding the egg. Perfect for Meatless Monday!
Pizza Party Cups: Use a slice of pepperoni instead of bacon, add a teaspoon of marinara sauce with the egg, and top with shredded mozzarella and a sprinkle of oregano.
Southwest Fiesta: Add a tablespoon of black beans and corn to the cup, use a sprinkle of chili powder, and top with Monterey Jack cheese and a dollop of avocado crema after baking.

Isla’s Kitchen Confidential

This recipe has been a part of my life for so long, and it’s evolved in the funniest ways. I once tried to make a “giant version” in a jumbo muffin tin for a friend who claimed he was “too hungry for a small one.” Let’s just say it was a delicious, eggy avalanche that required a fork and knife (and a lot of napkins). We still laugh about it. Over the years, I’ve learned that the key is embracing the imperfections. Maybe one cup has a runaway egg white, or another’s yolk is a little more set than the rest. That’s the charm! It means it’s homemade with love. These toast cups are also a fantastic meal prep hero. Make a batch on Sunday, let them cool completely, and store them in an airtight container in the fridge. Throughout the week, just pop one in the toaster oven or microwave for a quick, protein-packed breakfast on the go.

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over the years. Here are the answers to the most common ones to make sure your first batch is a roaring success!

Help! My egg whites are still runny. No worries! This usually means your oven might run a little cool, or the cups are a bit overcrowded. Just pop them back in for another 2-3 minutes. If the bread is getting too brown but the eggs aren’t set, you can loosely tent the pan with aluminum foil to prevent further browning while the eggs finish cooking.
Can I make these ahead of time? Absolutely! You can assemble them the night before. Follow all the steps up to putting them in the oven, then cover the muffin tin tightly with plastic wrap and refrigerate overnight. In the morning, just take the tin out while the oven preheats (baking from cold is fine) and add a few extra minutes to the baking time. They are a lifesaver for holiday mornings or busy weeks!
My toast cups are sticking to the pan. What did I do wrong? Ah, the great sticking dilemma! This almost always boils down to two things: not enough butter on the pan, or not using a butter knife to gently loosen the edges before removal. Be generous with that initial butter brush, and don’t be afraid to run that knife around the edge to give your cups their freedom.
What’s the best way to reheat leftovers? For the best texture, I highly recommend the toaster oven or a conventional oven at 350°F for about 5-7 minutes. This will re-crisp the bread. The microwave works in a pinch (about 30-45 seconds), but it will soften the toast shell.

Nutritional Nibbles (Per Serving)

Please note: These are estimates and can vary based on specific ingredients used.

Calories: ~230
Protein: 10g
Carbohydrates: 13g
Fat: 15g
Sodium: ~390mg

There you have it, my friend! Your ultimate guide to the most fun, flavorful, and fuss-free brunch star. I hope these Bacon & Egg Toast Cups bring as much joy and satisfaction to your table as they have to mine. Now, go forth and bake! And don’t forget to tag me @BiteTide on social media so I can see your beautiful creations. Happy cooking!

– Isla 💛