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Mom's Baked Egg Muffins

Mom's Baked Egg Muffins

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
JackRussellLover

JackRussellLover

Easy breakfast...that is so yummy!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 20.8 g
  • 32%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 258 mg
  • 86%
  • Sodium:
  • 595 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  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

Sarah Jo
243

Sarah Jo

4/19/2011

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.

Jenn9038
177

Jenn9038

4/25/2011

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!

IceFalcon
104

IceFalcon

6/13/2011

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!

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