Bacon & Egg Toast Cups – Bacon & Eggs on Toast Baked in a Ramekin

Bacon & egg toast cups are a quick and easy breakfast cooked in 20 minutes. Baked in individual ramekins – or cook them in a muffin tin – this is my new favourite way to eat bacon & eggs on toast! A super simple breakfast idea and defiantly kid friendly!

a red ramekin sits on a wooden table with a slice of toast, bacon and an egg baked inside. Golden melted cheese and fresh green chives are sprinkled on top of the egg. the edges of the toast are dark brown and crispy looking from the oven. A white cup of coffee and a tea towel sit in the background.

Ahh bacon & egg toast cups! Yum! Honestly, this is probably my favourite way to have this classic breakfast combination. Baked eggs are definitely my preferred way to have eggs and if you add bacon and toast to the mix…well, that’s already a winning recipe.

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But of course, it probably wouldn’t be one of my favourite breakfasts if I didn’t go and add cheese on top of the things. So, yes. There is now cheese. You’re welcome, fellow cheese lovers. I mean, what could be better on a Sunday morning than waking up and starting the day with these bad boys?! Not much.

I also like to add a dash of Cayenne pepper to the top of the eggs, along with the salt & pepper as I think that eggs taste so good with a little kick of spice, but if you don’t like spicy food then feel free to leave it out. Or if you like it a lot hotter than I do, then be sure to up the measurement! It’s really up to you and your preferences.

a birds eye view of a red ramekin sits on a wooden table with a slice of toast, bacon and an egg baked inside. Golden melted cheese and fresh green chives are sprinkled on top of the egg. the edges of the toast are dark brown and crispy looking from the oven. A white and grey striped tea towel sits in the edge of the frame.

This recipe makes enough to serve two – two cups per person – as mostly when I make these I make them for myself and my sister as she loves them too, but you can make more or less depending on how many people you’re feeding. That’s one of the best things about this recipe; it’s really adaptable! If you make them in a muffin tin (which is also a great way to do them!) then you could even make 12 at once if you needed to. Just make sure to spray the tin with some canola cooking spray so that they come out easier.

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Bacon & Egg Toast Cups

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

4 slices of bread
4 rashers of shortcut bacon
4 eggs
salt & pepper, to taste
1/8 tsp cayenne pepper (omit if you don’t like the heat)
2 tbsp chives, finely diced
1/4 cup grated cheese

Directions

  1. Preheat oven to 180°c.
  2. Line four small ramekins with a slice of bread. Add a rasher of bacon to the ramekins, leaving enough of a well for the egg to sit in.
  3. Crack an egg in each ramekin and season to taste with salt & pepper a dash of cayenne pepper, chives and grated cheese.
  4. Cook in oven for 10-15 minutes.
  5. Run a knife around the edge of each ramekin to loosen and remove.

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