Mother’s Day Bacon, Egg & Toast Cups

Mother's Day Breakfast

I love using Pinterest to discover new recipes, and when I came across these bacon, egg and toast cups I knew they would be the perfect recipe for Mother’s Day!

They’re a lot simpler to make than they look, but make sure you use a large sliced loaf so you can make the circles big enough to fit your muffin tray. Also keep an eye on them while they cook if you prefer a runny yolk.

Ingredients

  • 3 tablespoons unsalted butter, melted
  • 8 slices of sandwich bread
  • 6 slices of bacon
  • 6 medium eggs

Method

  1. Preheat the oven to 190ºC (170ºC fan). Lightly butter 6 muffin cups. With a rolling pin flatten the bread slightly and use a 4 inch cookie cutter to cut out 8 circles.
  2. Cut each circle in half, and press the two halves into each cup, making sure they overlap and that the bread comes up to the edge of the muffin cup. If there are any gaps, use some extra bread to fill them. Brush the bread with the remaining melted butter.
  3. Fry the bacon over a medium heat for around 4 minutes, until just crisp. Place a bacon slice in each cup and crack an egg over the top.
  4. Bake until the egg whites are just set, around 15-20 minutes. Run a small knife around the cups to loosen and pop out of the tray.
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