While browsing Pinterest, I came across a pin for bacon, egg and toast cups from MarthaStewart.com. My family loves having breakfast dinners so I decided to try making these. I made some changes to the recipe so here is my version.
Before you start: You will need to decide what ingredients you want included. I used a variation of eggs, bacon, sausage, and cheese. These are totally customizable so feel free to experiment. Pre-heat your oven to 375 degrees. Lightly grease a muffin pan and set aside.
Step 1: I deviated from the original recipe and began by cooking the bacon and sausage first. You will want to cook them half-way because they will finish cooking in the oven.
Step 2: Take 6 slices of bread and flatten slightly. I used a rolling-pin but you could easily just use your hands. After they are flat, take a circle cookie cutter (I used a cup) and cut 2 circles from each piece of bread. It will be a tight fit but I managed. If you don’t mind the waste, you could always do just one circle from each slice. Of course this all depends on the size of the circle you make. You will have 12 circles when you are done. NOTE: I only filled half of my muffin pan (6 spots) so if you are doing the entire pan, you will need to increase the numbers accordingly.
Step 3: Press two bread circles into the greased muffin pan. You will have some remaining space that isn’t covered like in the picture below. The size of remaining area will depend on how big your bread circles are.
Step 4: After you have two bread circles in each one, use the left over pieces of bread to fill in the gaps. You want the whole thing to be covered. They don’t have to be perfect. If you want them to be pretty then you could cut off the crust so they are uniform.
Step 5: Take a little butter and zap it in the microwave to soften it. Use a basting brush to lightly brush the bread. Then, if you want to add cheese, do so now. I used sliced cheese for convenience and I just folded it to get squares and placed 1 square in the bottom of each muffin cup.
Step 6: Let me pause and say that my husband came into the kitchen when I reached this point and he wanted me to try something. We had some shredded potatoes in the freezer and he wanted to try this recipes only using hash browns instead of bread. Worth a try I suppose. In the remaining six cups, I pressed the shredded potatoes to form a bowl.
NOTE: Had he told me sooner, I would have done the hash browns first and put them in the oven to brown. Then after the pan cooled, I would have begun this recipe using the bread. Also, I know it is hard to tell from the photo but the hash browns are pressed to the bottom and sides of the pan to create a bowl.
Step 7: Take your bacon that has been cooked half-way and add a piece into each muffin cup.
Step 8: Crack an egg into each muffin cup. Sounds weird I know…or at least it did to me because I have never cooked an egg in the oven like this before.
Step 9: Salt and pepper the top of the egg according to your preferences. If you are using sausage as well, you can add it on the top like I did or you can add it during the same step as the bacon.
As you can see from the photo, there is one muffin cup (the back left) that looks different from the rest. That is because my husband loves Prosciutto and so he had me add a slice to the top of one for him to try. If you are not familiar with Prosciutto, you can learn what it is on Food.com.
Step 10: Place pan in oven and bake for 20-25 minutes until the egg whites are set. When they are done, take them out and run a butter knife around the edges if you need help getting them out of the pan. Mine came out with little hassle.
The moment my four-year-old daughter saw them she dubbed them ‘breakfast cupcakes’ and so that is what we now refer to them as. They hold up just like a cupcake as well and would be good on the go because you can literally just pick them up to eat them (only the toast ones, not the ones with hash brown bottoms). We had some left over and they were just as good the next day.
My family and I loved these! They were fun and easy to make. I preferred the ones with the toast crust where my husband preferred the ones with hash browns. Next time I will definitely brown the hash browns first and I will probably like them better because I love crispy hash browns.
Also, the size was fine for my husband and I but my daughter tore hers into more manageable pieces. The next time I make these, I want to make them in a mini size. I will use my mini muffin pan and since a whole egg won’t fit, I am going to scramble the egg first in a bowl and pour a little into each cup until full. I will also crumble the bacon since a whole piece won’t fit. This will make them bite size. I look forward to trying them that way!
I couldn’t get a picture before she destroyed them but she certainly enjoyed them!
If you try this recipe, or a variation of it, let me know how they turned out!