Breakfast Toast Cups
These Toast Cups are loaded with Bacon, Beans, Sausage and Egg - The perfect handheld Full English Breakfast!!
Servings: 12 Toast Cups
Cost: 50p / 50c
- 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
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!
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.
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