Bacon, Egg, and Toast Cups
- Carbohydrate 20.8402743829881 g
- Cholesterol 1111.65445570736 mg
- Fat 52.0177159027472 g
- Fiber 1.03008335113525 g
- Protein 38.1312829256648 g
- Saturated Fat 20.6551350888791 g
- Serving Size 1 1 Serving (332g)
- Sodium 803.099886881152 mg
- Sugar 19.8101910318528 g
- Trans Fat 6.65083161010725 g
- Calories 704 calories
Step-by-step
- Preheat oven to 375 degrees.
- Lightly butter 6-cupcake pan.
- With a rolling pin, flatten bread slices slightly and with a 4 1/4 inch cookie cutter, cut into 8 rounds.
- Cut each round in half, then press 2 halves into each cupcake cups, overlapping slightly and making sure bread comes up to edge of cup.
- Use extra bread to patch any gaps.
- Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes flipping once.
- (It will continue to cook in the oven.)
- Lay 1 bacon slice in each bread cup and crack an egg over each.
- Season with salt and pepper.
- Bake until egg whites are just set, 20-25 minutes.
- Run a small knife around cups to loosen toasts.
- Serve Immediately.
Swapping white sandwich bread for brioche alters the carbohydrate and fat content, producing a richer, softer crust that browns faster in the oven. Flattening the slices with a rolling pin compresses the crumb structure so the bread fits tightly into a standard muffin tin without tearing. Brushing the fitted dough with melted unsalted butter conducts heat evenly across the surface, turning the exterior golden at 375 degrees.
Par-cooking the bacon for four minutes over medium heat renders excess fat before baking. This step prevents the pork from releasing too much grease into the bread cup, which would otherwise make the base soggy. Cooking the pork halfway ensures the meat finishes rendering inside the oven without burning the surrounding toast.
Pairing these baked cups with a sharp, acidic side cuts through the dense fat content of the eggs and bacon. A simple salad of arugula dressed in lemon juice provides the necessary contrast. The peppery bite of the greens balances the heavy protein and dairy profile of the dish.
Freezing this baked preparation is not recommended because thawed eggs acquire a rubbery texture. Instead, assemble the components ahead of time and store unbaked elements separately for up to 24 hours.
