Mom's Baked Egg Muffins Recipe -
Mom's Baked Egg Muffins Recipe
  • READY IN 40 mins

Mom's Baked Egg Muffins

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. 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.
  2. Preheat an oven to 375 degrees F (190 degrees C). Grease muffin cups.
  3. 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.
  4. 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.
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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.

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.

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!

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!

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.

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.

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.

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!!


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  • Calories
  • 311 kcal
  • 16%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 233 mg
  • 78%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 530 mg
  • 21%

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

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