Damn Delicious

Bacon and Egg Toast Cups

Bacon and Egg Toast Cups - The classic American breakfast all into one muffin! Just layer the bread, bacon and eggs. They are sure to be a crowd-pleaser!

The classic American breakfast all into one muffin! Just layer the bread, bacon and eggs. They are sure to be a crowd-pleaser!

Bacon and Egg Toast Cups - The classic American breakfast all into one muffin! Just layer the bread, bacon and eggs. They are sure to be a crowd-pleaser!

Okay, real talk, guys.

How stinking cute are these breakfast cups?

I mean, it’s pretty darn cute.

And it has everything we need for a classic American breakfast — whole wheat bread toasted just right, crisp bacon strips, garlicky kale (to sneak in those veggies), and a perfectly runny yolk.

And it serves 12. TWELVE.

Well, maybe 4 in reality. I had three of these already.

Too much?

Never. That just means I had three times the kale!

Bacon and Egg Toast Cups - The classic American breakfast all into one muffin! Just layer the bread, bacon and eggs. They are sure to be a crowd-pleaser!

Bacon and Egg Toast Cups

The classic American breakfast all into one muffin! Just layer the bread, bacon and eggs. They are sure to be a crowd-pleaser!

10 minutes35 minutes

Ingredients:

  • 12 slices bacon
  • 12 whole wheat bread slices
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 4 cups baby kale
  • 2 tablespoons freshly grated Parmesan
  • 12 large eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh chives

Directions:

  1. Preheat oven to 400 degrees F. Line a baking sheet with foil.
  2. Place bacon in a single layer onto the prepared baking sheet. Place into oven and bake until almost crisp, about 6-8 minutes. Transfer to a paper towel-lined plate.
  3. Lightly oil a 12-cup standard muffin tin or coat with nonstick spray. Line each cup with a slice of bread. Place into oven and bake until slightly firm, about 5-6 minutes.
  4. Heat olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in kale until slightly wilted, about 2-3 minutes. Stir in Parmesan; set aside.
  5. Reduce oven to 375 degrees F.
  6. Lay bacon slice in each bread cup; top with kale mixture. Gently crack an egg in each cup; season with salt and pepper, to taste.
  7. Place into oven and bake until egg whites are just set, about 15-20 minutes, or until desired doneness.
  8. Serve immediately, garnished with chives, if desired.

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16 comments

  1. I loved these, easy and fantastic— my two year old loved them!! I wish I could send you the video of him eating it, he called them charming 

  2. I hate runny yolks and prefer my eggs fully cooked… any idea how to modify this so the egg is cooked all the way through?

  3. Going to try these with spinach since that’s what I’ve got!

  4. Hello! Any specific brand/type bread suggestions? I made this and it was quite yummy but I found it very difficult to get the bread I had on hand into the muffin cups without tearing it. Or any technique suggestions? Thanks! 🙂

  5. Delicious! The first time I saw these toasts was at the breakfast buffet in a hotel. This is exactly what I ask for in the morning together with a cup of coffee. ☕
    – Natalie Ellis

  6. Do you know how well these will freeze?

  7. I’ve made this twice so far since you’ve posted it. We love it! So satisfying plus in love the presentation. I also love that you can customize it any way you want. Today I topped with Trader Joe’s Everything Bagel seasoning, scallions and salsa.

  8. These look amazing! Perfect for the first day of school breakfast on wednesday!

    Paige
    http://thehappyflammily.com

  9. At first I thought, “doesn’t the bacon underneath stay raw?” Then I re-read the recipe! ALWAYS read the recipe thoroughly! Looks good…will try! Thanks.

  10. love these, yes pretty cute and pretty easy if making a big breakfast, you’ve sheet pan-ed a classic! Thank you