Bacon & Egg Toast Cups

Method

1. Preheat oven to 350°F. Lightly spray a 12-cup muffin tin with non-stick vegetable spray.
2. To prepare the bread, use a rolling pin to flatten each slice of bread into a thin layer. With a 3-inch round cutter, cut out 24 bread rounds (reserve crusts for breadcrumbs or another purpose).
3. Use two bread rounds per cup, slightly overlapping them and pressing firmly into each muffin cup to fully line the sides and bottom. Fill small gaps with extra bread if necessary. Brush with melted butter.
4. Place two pieces of partially cooked bacon into each cup in an “X” shape, pressing gently into the bread. The bacon ends may extend over the edges.
5. Crack each egg into a small bowl, then carefully pour one egg into each prepared cup. Sprinkle evenly with shredded cheddar cheese.
6. Loosely tent the pan with aluminum foil (do not seal tightly). Bake for 18–20 minutes, depending on desired doneness—shorter for runny yolks, longer for firmer eggs. Additional time may be needed to fully set the egg whites.
7. Let cool for a few minutes, then gently remove each toast cup using a small offset spatula.
8. Season with salt and pepper and finish with your choice of garnishes before serving.
9. Serving Tip: These are perfect for brunch spreads, holiday breakfasts, or make-ahead entertaining—easy to reheat and even easier to enjoy.