Skip the bagel and whip up the ultimate breakfast trio with a crowd-friendly recipe for Bacon, Egg and Cheese Toast Cups.
It took living in New York City for a solid 6 years before I finally understood the allure of a good ol’ bacon, egg and cheese sandwich, or “B.E.C.” as the city folk say.
The eggs can be cooked any which way—scrambled, over easy or over hard, although the latter is frowned upon, regardless if bacon and cheese are nearby to attempt to save the day.
The traditional vessel for transporting the B.E.C. trifecta to one’s mouth is a bagel, which becomes a chewy sponge for sopping up all the gloriously runny yolk.
Well, B.E.C. enthusiasts, I’m about to switch up your breakfast game by bypassing the bagels in favor of pillowy puff pastry cups.
The perfect marriage of puff pastry and eggs is a fan favorite around here, but never have bacon and cheese been part of the equation.
Perhaps the greatest win in the swap of bagels for puff pastry is that you can whip up an entire dozen of these toast cups in 45 minutes or less (30 of which are when they’re in the oven and you’re lounging couchside, mimosa in hand).
Swap in your cheese of choice and don’t hesitate to herb it up with chopped fresh chives or scallions in your scrambled egg mixture, and perhaps a chopped veggie or two.
Pop the muffin pan in the oven and B.E…see you later, hectic brunch routines! Toast cups are fast, crowd-friendly and perfect for busy mornings when cereal just won’t cut it.
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Ingredients
- 12 strips uncooked bacon
- All-purpose flour
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed
- 1 cup shredded cheddar cheese
- 8 large eggs
- 1/4 cup milk or heavy cream
- 2 Tablespoons chives, minced
Instructions
- Divide the bacon slices between two large sauté pans set over medium-low heat and cook the bacon, draining the grease as needed, until it is almost fully cooked but still pliable enough to bend. Set the bacon aside.
- Preheat the oven to 375°F.
- Lightly flour your work surface then unfold each of the puff pastry sheets onto your work surface. Using a rolling pin, roll each sheet to seal together any creases.
- Using a sharp knife, cut each sheet of puff pastry into nine squares. Add a puff pastry square to each muffin tin cup, pressing it firmly into the bottom and sides so that the edges hang over the sides of each cup. (You will have six extra squares, which can be re-frozen or used to make quick and easy Puff Pastry Cookies.)
- Place a strip of cooked bacon inside each cup so that the ends stick out of the cups.
- In a large bowl, whisk together the eggs with the milk and a pinch of salt and pepper.
- Divide the cheese among the muffin tin cups then ladle the egg mixture into each muffin tin cup.
- Bake the eggs for 18 to 22 minutes until the puff pastry is golden brown and the eggs are cooked through. Remove the egg cups from the oven and let them cool for 5 minutes before using a knife to loosen them around the edges.
- Sprinkle the egg cups with the chopped chives and serve immediately.
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Recipe by Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Absolutely delicious, especially topped with a touch more salt and fresh ground black pepper!!
I’m so thrilled you enjoyed the recipe, Christa!
Awesome. Easy. Good.
I’m so glad you enjoyed the recipe, Amber!
I make a version of this and use pizza dough. I also separate the white and yolk of the eggs, add a bit of sour cream or butter milk to the egg whites then add both atop the bacon. Basil pesto rocks the dough too. Can you save this recipe anywhere? I don’t see the option to send to an email either? Thank you for all of the yummy recipes! :}
Hi Kathy! We don’t currently have the “save recipe” functionality but will add it to our development list!
Perfect recipe… easy and delicious.
I’m so glad you enjoyed it, Rebecca!
Thanks chef Kelly for this awesome recipe! They were so easily made and tasted so delicious. There were only the two of us on this sunday morning so we just made six of them – and the puff pastry rised so good that they looked like little blossoms! If you wanna have a look we shared a pic on instagram @kemo_und_femo_unterwegs
They look fantastic! I’m so thrilled you enjoyed the recipe!
I love these. They are simple to make and versatile. Just did 48 for a breakfast this morning that didn’t have an attendance account ahead of time. They were a big hit. 12 people where there. It averaged out to about 3 per person that were eaten. Made me happy. I brought home about 10. The hubby has already eaten some of those!
Woohoo! I’m so thrilled you enjoyed the recipe, Darcy!
Wow!! These toast cups are amazing!! Kelly you have made me a master chief in the eyes of my family and close friends…. ha ha… Truly these toast cups are a crowd pleaser for sure. Oh… and they bake just like the picture shows…. beautiful!!
Woohoo! So happy to read this, Debbie!
Can I substitute frozen puff pastry with normal bread e.g. white loaf bread?
Hi there! I haven’t tried that so I can’t say for certainty what the results would be but my initial thought is that it *should* work. Let me know if you give it a shot!
I used this recipe as part of a meeting breakfast menu when doing training sessions. Very popular. If there were any left overs they were reheated during the mid morning break.
For those that didn’t eat meat I used grilled zucchini strips. I grilled them just enough to remove the excess moisture before putting in the cups.
Love your idea to use grilled zucchini strips instead of bacon, Jo-Ann!
Really looking forward to trying these! Can they be frozen once made; then defrosted and reheated? Or once made can they be heated up the next day?
Hi Sam! Yes, you can freeze these! I’d recommend transferring the toast cups to a baking tray and flash-freezing them uncovered for about 1-2 hours, or until firm. Once firm, transfer to a freezer storage bag and store in the freezer. When ready to eat, reheat for about 15 minutes in a 375-degree oven.
I made these for Christmas breakfast, 2019. They were a hit! I have tried many stratas over 35 years and this is THE one I will stay with. It just needed a little salt and pepper.
Woohoo! I’m so thrilled you enjoyed the recipe, Carolyn!
Could you do this with pre-cooked bacon?
The bacon in this recipe is pre-cooked :)
Why are there twelve muffin tin/toast cups and twelve strips of bacon but only nine puff pastry squares? Does this mean the egg quantity/proportion is incorrect as well?
Nope! It’s two sheets of puff pastry, 9 squares each (which is why you end up with 6 extra)
Could you make without the bacon for vegetarians?
Absolutely! Just omit the bacon :)
Years ago my mom started cooking bacon on a rack over a sheet pan with sides in the oven. No need to drain the bacon but I blot mine if It’s too greasy. Preheat oven to 350* and bake til crispy, about 30 minutes or til as done as you like. Save the bacon grease for fried eggs, veges or anything that screams for bacon. Another plus, you don’t have to scrub the stove or counters!!
Hi! Standard muffin pan or mini?
Standard!
Can these be frozen?
Hi Mitzie – Yes! I’d recommend transferring the toast cups to a baking tray and flash-freezing them uncovered for about 1-2 hours, or until firm. Once firm, transfer to a freezer storage bag and store in the freezer. When ready to eat, reheat for about 15 minutes in a 375-degree oven.
can we reheat them in the microwave oven???
Hi Caylah – That’ll work however there’s a chance the puff pastry will come out a bit soggy and lose its crispiness. The best way to reheat the toast cups is in a 375-degree oven. :)
These look amazing. Are you able to make ahead and freeze these to reheat for a fast breakfast before school?
Hi Sara – That should work! I’d recommend transferring the toast cups to a baking tray and flash-freezing them uncovered for about 1-2 hours, or until firm. Once firm, transfer to a freezer storage bag and store in the freezer. When ready to eat, reheat for about 15 minutes in a 375-degree oven.
Hi, I think these will be fantastic and love the idea of using the puffed pastry, after all, who doesn’t love puffed pastry. I make breakfast a few times a year for my husbands pals that he has over. This would be great and I could even add it along with sausage gravy, Mmmmmm. Thanks, I just love your recipes. Happy Easter to you and your family and may God Bless. Claudia
I’m thrilled you’ve been enjoying Just a Taste, Claudia!