Do I really need to say anything?  I know, I know WHO DOES THIS??

The Mr. needed breakfast to-go ideas, I got curious and THIS happened.

Yeah, that’s right an ALL-IN-ONE eggs, bacon and toast.

I’m sorry, does this totally creep you out?  I can see that. Come back Monday, I’ll have something less creepy, I promise.

My husband will actually eat these for breakfast the following morning.  sometimes even the morning after that.

It’s certainly an easier option to pack than actual, full scale eggs, bacon and toast.

He loves them and would eat them every day . . . that is, if I made them that often.

Honestly, you probably don’t need to cut circles out of the toasts, if you don’t have time or a cutter.

When I’m lazy, I just throw pieces of bread into the muffin cups and the egg white fills in the holes. Tastes just as delicious as when my perfectionist self makes them. That’s not very often.

If you’re an egg eating vegetarian, you can certainly omit the turkey bacon. I won’t judge.

If you think I’m crazy for eating fake turkey bacon, you may swap out the healthy crap for real bacon. I understand.

If you’re paleo, skip the bread and lay down two slices of bacon, overlapping just at the bottom of the pan.

I got everyone covered, except the vegans. Sorry guys. I’ll get ya next time.

These would be a great addition to your brunch menu or perhaps your causal Sunday breakfast with the family. Or. . .whenever, just because.

Don’t forget, make Sunday count and have a fabulous weekend!!

Eggs, Bacon and Gluten-free Toast Cups

PRINT Recipe

[Adapted from Martha Stewart]

Ingredients

Directions

Preheat oven to 375 degrees.

Spray your muffin cups with non-stick, or coat with butter, if you prefer. You may flatten your bread with either a rolling pin or the palm of your hand. With a biscuit cutter, cut 6 rounds out of your slices of bread. Press the rounds into each muffin cup – bread should come to edge of cup. You may use extra bread to fill in any holes. < I make these so often that after a while I just throw broken pieces of bread into each cup and it still turns out>

In a large skillet or pan, over medium heat, cook turkey bacon until slightly crispy, then flip over – about 5 minutes each side. Make sure it’s cooked through, but isn’t too crispy since it will crisp up more in the oven. Lay one slice of bacon in the center of each bread cup, then crack an egg in between the bacon. Be careful, if the bread is thick, the egg may spill over. Season with salt and pepper.

Bake 20-25 minutes, or until the egg whites have set. If you need, use a small knife to loosen toasts.

Serve immediately. Enjoy!

Makes 6 cups

*gluten-free

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