READY IN 40 mins

Mom's Baked Egg Muffins

Read Reviews (73)

"Easy breakfast...that is so yummy!!" — JackRussellLover

Directions

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
Combine the melted butter and maple syrup in a small bowl. Flatten a piece of bread with a rolling pin. Brush the bread with the butter mixture. Line the muffin cup with the flattened bread. Repeat with the remaining bread slices. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
Sprinkle crumbled bacon into the bottom of the toast cups. Crack an egg into each cup. Season with salt and pepper to taste. Top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese. Bake until the whites are just set, about 10 to 14 minutes or until the eggs are cooked to your taste.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Apr 19, 2011

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.

—Sarah Jo

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Most Helpful Critical Review

May 06, 2012

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.

—happyschmoopies

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82 Ratings

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Apr 25, 2011

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!

—Jenn9038

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Jun 13, 2011

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!

—icefalcon

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Sep 14, 2011

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.

—~TxCin~ILove2Ck

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Mar 26, 2012

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.

—MARIE CORNS

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Mar 24, 2012

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.

—dtmsherry

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Jun 20, 2011

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!!

—TheoBaskind

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Nutrition

Calories
311 kcal
16%

Carbohydrates
17 g
5%

Cholesterol
258 mg
86%

Fat
20.8 g
32%

Fiber
0.6 g
2%

Protein
14 g
28%

Sodium
595 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mom's Baked Egg Muffins

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 311
Calories from Fat: 187

% Daily Value *
Total Fat 20.8g 32 %
Saturated Fat 10g 50 %
Cholesterol 258mg 86 %
Sodium 595mg 24 %
Potassium 174mg 5 %
Total Carbohydrates 17g 5 %
Dietary Fiber 0.6g 2 %
Protein 14g 28 %
Sugars 4.5g
Vitamin A 13 %
Vitamin C < 1 %
Calcium 17 %
Iron 21 %
Thiamin 16 %
Niacin 37 %
Vitamin B6 8 %
Magnesium 7 %
Folate 30 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.