Breakfast Recipes

Bacon, Egg, and Toast Cups | Everyday Food with Sarah Carey

I’m pretty sure everything is more fun in a muffin tin. It’s why people are so crazy about cupcakes, right? Well, today we’re taking that logic and applying it to dinner: Watch the video and I’ll show you how to turn simple sandwich bread and a bit of butter into cute little toast cups. Fill them with bacon and eggs and you’ve got dinner!

Sarah’s Tip of the Day:
The whole recipe takes just half an hour, so while it’ll look like you took a lot of time putting together a fun dinner, it’s actually pretty darn easy. These cups are great served solo, or you can whip up a simple green salad. [] while they bake — no time wasted!

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Recipe Ingredients:
3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper

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Nutritional Info:
per toast cup (makes 6): 225 cal; 14 g fat (6 g sat fat); 12 g protein; 12 g carb; 2 g fiber

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.

Bacon, Egg, and Toast Cups | Everyday Food with Sarah Carey

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