Bacon Egg Toast and Syrup Breakfast Cups
 
Prep time
Cook time
Total time
 
This recipe includes all the breakfast staples wrapped up in one delicious cup: Bacon, Egg, Cheese, Toast, and Syrup - what more could you ask for?
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6 servings
Ingredients
  • 6 slices of whole wheat bread
  • 6 slices of turkey bacon
  • 6 eggs
  • ½ cup low fat shredded cheddar cheese
  • Low sugar syrup
Instructions
  1. Preheat your oven to 400 degrees
  2. Spray a muffin tin pan with non-stick cooking spray
  3. Cook the bacon about 3-5 minutes in a frying pan - you want it partially cooked - not all the way crispy - if it's too crispy it will break when you try to wrap it. Don't worry, it will fully cook in the oven! Place the bacon on a paper towel and pat off excess grease.
  4. Cut circles out of the bread the size of the bottom of your muffin tins. I used a measuring cup to "punch" the holes as I didn't have a cookie cutter.
  5. Squeeze some syrup out on a small plate and dip the bread squares in the syrup. The idea is to coat them on each side, but not drench them. Place the bread circles in the bottom of the muffin tins.
  6. Wrap the bacon between the bread and the muffin tin. It is a little tricky at first, but it gets easier.
  7. Sprinkle a small amount of cheese on top of the bread
  8. Crack an egg on top of the cheese, ensuring not to break the yolk. Depending on the size of your egg, you may not want to use all of the egg white - don't overfill the cup.
  9. Place the muffin tin in the oven until the eggs are cooked to your liking - I cooked mine for 20 minutes, but everyone likes the consistency of their eggs a little different, so cook them until your desired preference.
  10. Once removed from the oven, run a butter knife around the edges of the cups to pop them out. These are best served right out of the oven, but are still really good as leftovers as well.
  11. You can also add a little salt and pepper to taste, I didn't include it as I don't usually add salt and pepper to any of my meals (I know -it's weird, I just never have)
Notes
If you're not a fan of syrup, you can omit the syrup - they taste just as good without it. Also, if you aren't looking to cut calories, fat, etc feel free to use regular bacon and the bread of your choice. I have used maple bacon before and it was fantastic! I did try these using biscuits instead of bread and the biscuits took away from the flavor of the other ingredients. It also pushed the eggs up and over the top and required longer cooking. I may try English muffins next time to see how that affects the flavor and texture.
Nutrition Information
Serving size: 1 cup Calories: 165 Fat: 6.0g Saturated fat: 1.8g Trans fat: 0g Carbohydrates: 14.0g Sugar: 3.1g Sodium: 373mg Fiber: 2.0g Protein: 14.9g Cholesterol: 176mg
Recipe by Mostly Sane Mom at https://www.mostlysanemom.com/bacon-egg-toast-and-syrup-breakfast-cups/