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That’s right.

This happened.

Real bacon, wrapped around an egg, on top of a layer of cheese and toast.

I’m pretty sure there is nothing better than that, and nothing more sinfully wonderful than gnawing on pure fried fat, hot off the skillet.

My friend Fran (who loves to eat almost as much—dare I say more than me), saw this on a bacon tumblr that she follows, (The Way the Cookie Crumbles) and told me that I should make them.

Bacon and Egg Muffin Cups (Adapted from The Way the Cookie Crumbles)
>> Click Here for Printable Recipe <<

Prep: 10 minutes Cook: 15 minutes

Serves 6


  • 3 slices of bread
  • 6 eggs
  • 6 slices of bacon
  • shredded cheddar cheese


1. Preheat oven to 400 degrees F. Heat a skillet on medium-high heat. Add the bacon and cook for 4-5 minutes, so that it’s still flexible. Meanwhile, cut two circles out of each slice of bread.

2. Spray a muffin tin with cooking spray. Lay the slices of bread into the bottom of each cup. Wrap the bacon around the edge of each muffin cup. Sprinkle cheddar cheese on top of the bread slices. Crack the eggs, one at a time, into a shallow bowl and pour carefully into each muffin cup.

3. Bake for 10-15 minutes until the whites have set and the yolk is to your desired consistency.

4. Cook extra bacon. Eat extra bacon. Enjoy. Worry about your waist later.

My Two Cents: My apartment still smelled like bacon two days after I made these.

‘Nuff said.