Breakfast Toast Cups

These Toast Cups are loaded with Bacon, Beans, Sausage and Egg – The perfect handheld Full English Breakfast!

Full English Breakfast

Okay okay, maybe not FULL, but the essentials are certainly there. Sausage, egg, bacon, bread and beans. All in one hand held portion? Yup, you’re gonna want all 12. And before you say it, yes this is a little more hassle than say, a sheet pan fry up , but when breakfast looks this darn cute you know it makes sense.

In reality these are actually pretty easy to make. If you want to make them even easier you can certainly make them with just bacon & egg and they’ll turn out just as great. But if you’re a regular reader of mine you know I like to be extra.

Sausage Patties

First things first, grab a few sausages and pull out the meat. Divide into small chunks and press to the bottom of an oiled muffin tray. Pop in the oven until they just begin to brown, then take them out.

Breakfast Toast Cups

Alrighty, sausage – done. Next up let’s talk the toast cup itself.

You’ll want medium slices of white bread. Too thick and there won’t be enough room, too thin and the filling will leak out. You want to butter one side and place the bread in the cup holes butter side down. This will ensure the bread doesn’t stick to the tin. Firmly press the bread into the tins, making sure you push against the sides and bottom to create a firm barrier. From there, we’re going to load up with sausage -> bacon -> beans -> egg.

How to make Toast Cups (quick summary)

1. Firmly press in your bread butter side down.
2. Load up your ingredients.
3. Season with salt & pepper and bake until the egg is cooked and the bread/bacon is crispy.

From there, I usually let them sit for a few minutes just to gain composure. Give them a good sprinkling of fresh chives and a squirt of your favourite sauce (sriracha is my guilty pleasure). They’re definitely best eaten right away, but you can store them (if you don’t mind a firm yolk). Just cover and pop them in the fridge, then take them out and pop back in the oven until heated through. The toast will of course be slightly crispier than it was before you stored them.

I don’t recommend making them ahead of them as the egg will seep into the bread after a while, as will the beans.

And there we have it! Breakfast toast cups ready and waiting. Perfect for a weekend brunch with the kids!

Hey, whilst you’re here, why not check out my other recipes?

Egg Brunch Recipes

• Egg in a hole Breakfast Bagels
• Shakshuka
• Perfect Scrambled Egg
• Perfect Poached Egg
• Smashed Avocado on Toast
• Other Brunch and Lunch Recipes

Alrighty, let’s tuck into this toast cup recipe shall we?

How to make Breakfast Toast Cups (Full Recipe & Video)

5 from 4 votes

Breakfast Toast Cups

By: Chris Collins

These Toast Cups are loaded with Bacon, Beans, Sausage and Egg - The perfect handheld Full English Breakfast!!

Prep: 20 minutes mins

Cook: 15 minutes mins

Total: 35 minutes mins

Servings: 12 Toast Cups

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Equipment

• 12 Hole Baking Tray
• Bowl
• Knife & Spoon
• Frying Pan (for bacon - optional)

Ingredients 

1x2x3x

• ▢ 12 medium slices White Bread (see notes)
• ▢ 12 rashers Part-Cooked Streaky Bacon (see notes)
• ▢ 12 small/medium Eggs
• ▢ 4 Pork Sausages (see notes)
• ▢ 1/2 can of Baked Beans
• ▢ Fresh Chives, to garnish
• ▢ Salt & Black Pepper, to taste
• ▢ Oil Spray, as needed
• ▢ Butter, as needed

Cook ModePrevent your screen from going dark

Instructions 

• Pre heat oven to 190c/375f.
• Squeeze out the meat from your sausages. Spray the bottoms of each hole of your tray and press a small amount sausage to cover the surface (make sure it's a very thin layer, you might not need all the meat. Approx 3 patties from each sausage). Bake for 6/7 mins until the sausage just begins to brown.
• Meanwhile, butter one side of each slice of your bread.
• Take the tray out and remove the sausage. Carefully (but firmly) fold in each slice of your bread butter side down. The aim of the game is to press down the bread against the bottom and sides to make a sturdy and spacious cup. Make the cups as tall and deep as possibly, being careful not to tear.
• Add the sausage, then the bacon, followed by 1 tsp of beans, followed by egg. Make sure you stack in this order so the beans/egg don't soak through the bread. Also, I recommend placing in all the bread, then all the sausage etc (instead of doing one by one) for the same reason. If the first egg overflows, then grab a bowl and pour out a some egg white before placing into each cup.
• Season with a pinch of salt and pepper, then pop in the oven for 10-15mins or until the yolk is just cooked through and the bacon/toast is golden crispy.
• Garnish with chives and enjoy with your favourite sauce!

Video

Notes

a) Egg and Bacon Breakfast Cups - You can make these with just the egg & bacon and they come out just as great!

b) Soft Bread - Try and get fresh soft bread. If it's too firm, it'll crack when you're trying to mould the cups. Also make sure it's medium. Too thick and there won't be enough room for the fillings, too thin and the fillings will spill out.

c) Sausage - Important to make sure it's a very thin layer otherwise the stack will be too high and there will be no room for the egg!

d) Bacon - The bacon needs to be only just cooked beforehand, only until it starts to brown. Any more and it'll be difficult to bend into the cups and will come out overcooked. I recommend doing this in a frying pan, but if you're after less washing up rest them along your baking tray and bake them in the oven.

e) Eggs - If you find the first eggs spills over a lot, firstly make sure your cup is as deep as it can be. Then just make sure the bacon/beans/sausage is as compact as can be. Thirdly, consider draining some egg white from each egg. This will not work with all the fillings and large eggs, they will just spill over. If you only have large eggs, I recommend just using bacon in the cups. 

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Nutrition

Serving: 1toast cup | Calories: 294kcal | Carbohydrates: 13.77g | Protein: 13.54g | Fat: 20.21g | Saturated Fat: 5.428g | Polyunsaturated Fat: 2.371g | Monounsaturated Fat: 5.925g | Trans Fat: 0.023g | Cholesterol: 163mg | Sodium: 563mg | Potassium: 222mg | Fiber: 2.7g | Sugar: 1.7g | Vitamin A: 304IU | Vitamin C: 0.3mg | Calcium: 221mg | Iron: 2.44mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

If you loved this Toast Cup recipe then be sure to Pin the recipe for later! Already made it or got a question? Let me know in the comments below and pick up your free ecookbook along the way!