Recipe by JackRussellLover
"Easy breakfast...that is so yummy!!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 tablespoons
1 1/2 tablespoons
bread, crusts removed
salt and black pepper to taste
shredded Cheddar cheese, or as desired
Because I did not want to use maple syrup, I just doubled the butter. I made no other changes. This was so easy--my oldest boy was able to help me make this with no issues. To make the bread easier to form to the muffin cups, I used the top of a drinking glass to cut a circle, then flattened the circle with a rolling pin just a touch. I was worried that the bacon and cheese wouldn't be enough but the recipe was just right for each "cup". It's almost like a shortcut Egg in a Basket. Thanks so much for a new favorite--I'll make these again and again.
This was really easy to put together and a cute way to present breakfast. I thought it was good as is, but, next time I will definitely kick it up a notch by adding some onion and peppers. I had the same problem as some others seemed to have though. I used a standard muffin tin and there was no way I was going to fit an entire egg into the cup. I had to scramble the eggs and pour into the muffin cups.
These were a big hit for brunch with my family. Like another reviewer I scrambled the eggs because once I toasted the bread cups and added the meat they weren't tall enough to hold an entire egg. I made some with bacon and others with sausage and swiss cheese. They came out fantastic! They were gobbled up faster than the danish and fruit I served!
These were an absolute hit when we made them! My only advice is double the recipe and make 12; not only do many muffin pans have 12 slots, but we ate them way too fast for 6 to have been enough!
What an original way to serve bacon, eggs, and toast! This was really good. I didn't like the maple flavor though. I forgot to trim the crusts and ran out of butter stuff since I used the back of a spoon instead of a brush and did both sides of the bread. I used large eggs and they ran over the top as the standard size muffins cups overfilled. No matter, they still tasted fine. Great idea and great little recipe! Thanks.
These were great and so easy to prepare! I didn't add the maple syrup, used Hormel diced ham and served with hollandaise sauce. Great!
Update 2012: I have made these many, many times. You can use whatever meat and cheese you have on hand. I even threw in a small chopped layer of leftover aspargus one time.
Thank you for this easy, satisfying recipe. It's just my hubby and me at home these days so I used custard cups, just made two and cooked them in the toaster oven. It worked great and was a very tasty breakfast.
this recipe is REAL fun to cook with the kids. Since my boys only like scrambled eggs I added that, replaced the bacon with sausage and added fresh jalapeno to my muffins... GOOD STUFF!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mom's Baked Egg Muffins
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 187
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Use a muffin tin to make simple baked egg, bacon, and cheese "muffins."
See how to make spicy baked eggs for breakfast, lunch, or dinner!
Make any brunch special with eggs Benedict--complete with homemade Hollandaise.