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Baked Egg Muffins

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“Recieved this online from All Recipes, tried it and loved it. Quick, easy and tasty what more could you want. I made mine to a medium soft egg as we like and topped with fresh salsa and sour cream; but think you could scramble also. I'm going to try freezing the extras for a quick micowave breakfast on those morning we're in a hurry.”
6 muffins

Ingredients Nutrition


  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
  2. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
  3. Preheat an oven to 375 degrees F.
  4. Grease muffin cups.
  5. Combine the melted butter and maple syrup in a small bowl.
  6. Flatten a piece of bread with a rolling pin.
  7. Brush the bread with the butter mixture.
  8. Line the muffin cup with the flattened bread.
  9. Repeat with the remaining bread slices.
  10. Bake in a preheated oven until the bread crisps, about 3 to 5 minutes.
  11. Sprinkle crumbled bacon into the bottom of the toast cups.
  12. Crack an egg into each cup.
  13. Season with salt and pepper to taste.
  14. 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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