We all know that breakfast is the most important meal of the day. But I guess we always wonder why? I would like to share some facts and science to this theory. Food is a fuel and energy for our bodies. When our bodies have the proper nutrition, it will function to its fullest. It also increases the metabolic rate and has shown to help maintain weight loss.

At this point in my life, being as busy as I am… I am always trying to find a quick solution to everything, especially when it comes to cooking. When you have kids, you want to make sure you put healthy food on the table. Here is a quick, easy, and creative way to make a delicious, yet savory ALL-IN-ONE breakfast.  



3 tablespoons unsalted butter, melted

8 slices white or whole-wheat sandwich bread

6 slices bacon

6 large eggs

Coarse salt and ground pepper 


1. Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.

2. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts.



This will be great to make for brunch or if you are on the go like me. Enjoy!


2 thoughts on “BAKED BACON & EGG MUFFINS

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