Bacon and Eggs in Toast!

eggs in toast

It is the quintessential breakfast combination; bacon, eggs and toast. But I had no bread to make toast (seems hard to believe, but true). In a desperate race to get my kids to school on time I decided to bake the eggs right into the dough. Not only was it fast, but my kids may never settle for regular eggs and toast again. I threw a bit of Emmenthaler cheese and bacon into the mix and 15 minutes later breakfast was ready!

Jeff and I finished up the manuscript for book #2 yesterday. We are thrilled to be done with this first phase of the book. Now we look forward to months of testing recipes, editing copy, testing recipe and editing more copy! First we will CELEBRATE! 🙂

Makes 6 Eggs in Toast:

1 pound dough  – I used light whole wheat, but the master or even brioche would work.

6 large eggs

3 ounces of grated cheese

1 tablespoon melted butter

salt and pepper to taste


*(I made one for myself and added chopped avocado and tomato after it came out of the oven. It was so good I ate the whole thing before taking a picture!)

Preheat your oven to 375° and grease a muffin pan


Roll out your dough into a 1/8″ thick rectangle. Cut the dough into 6 squares. Trim off any excess dough to (which can be thrown back into the bucket of dough).


Place the dough squares into the cups of a muffin tin and make sure they are pressed all the way to the bottom. left every other cup empty so that the dough would have plenty of room.


Place some of the cheese at the bottom of the dough and then crack the egg over it.


Add a little bit more cheese to the egg and bake for about 15-18 minutes, depending on how well you want to cook the yolks. After they come out of the oven brush the toast with the melted butter.


Remove from the pan, add salt and pepper and serve with bacon. Add coffee and it is perfection!

149 thoughts to “Bacon and Eggs in Toast!”

  1. Can you freeze the bacon in eggs on toasts? This would be a great alternative to my husband eating pre made sandwiches every day.
    Love the book, love the recipes. Keep up the good work

  2. It might be prone to freezer burn because they’re pretty small (lots of surface area). But I think it’s worth a try. Jeff

  3. A perfect method for making soft-boiled eggs. I have any number of “gadgets” but this really works! And the bread is great as well. 😉 I started with the Mother Earth News article and then graduated to your book. Ready to see the second one!


  4. Hey Jeff and Zoe!

    I made Bacon and Eggs in Toast this morning and ended up eating three. They were delicious with cheddar cheese, fresh ground pepper and eggs scrambled ere pouring them into the bread. I will certainly make them again.

    Thanks a lot and keep up the good work!


  5. I made a variation this morning and it tasted wonderful. Next time I need to be sure to roll the dough out a little thinner. It was to thick and puffed up so much the eggs slide out into the empty tins. Despite that faux pas, it was great. I put a little dab of pesto sauce in the bottom of the dough cup,then added some soft goat cheese and some goat’s milk cheddar, and of course, the egg. Wow, great taste sensation! I’ll be doing this again for sure!

  6. These are awesome and can made into a great dessert as well. We placed a small square of dark chocolate and about a quarter of a pear (raspberry in others)in some of the “cups” with a sprinkling of coarse sugar and chopped apples with freshly grated nutmeg, cinnamon, and coarse sugar in the last couple! Our boys ate them all at one sitting! They said they were as good as the desserts from the French bakery back in Ohio! A friend suggested a bit of cream cheese with salmon and a sprinkling of dill. Living in Alaska we have plenty of salmon available (just trade homemade jams for salmon caught by the neighbor!)

  7. I tried those last weekend. During baking the dough puffed up and pushed out all the eggs and cheese, making an utter mess of my oven. What did I do wrong?

  8. Hi Chris,

    The culprit is most likely the thickness of the dough. You must roll it out very this, about 1/8-inch thick or it will puff too much and send your eggs flying.

    Does this sound like it makes sense for what happened with yours?

    Thanks, Zoë

  9. We had the same problem as many others the first time we made this — (extra egg filling into the empty muffin cups). But I really liked the thickness of the dough we had been using, so we just went out and bought a TEXAS sized muffin tin (or Mega Muffin tin)! Now it works like a charm. It’s also a bit bigger for making hardier snacks (like mini-pizzas and things) for my husband.

  10. A second book?! Be still my heart 🙂 Ever since I bought your book this past summer, we’ve been in love with every receipe I try. My boys (4 1/2 and 2) actually fight over the bread slices and I caught my youngest using his toy airplane to scoop out dough(Granola Bread) yesterday!

    Your book is simply amazing and I rave about it all the time to my friends. So we really have to wait until December for the next book, huh!

    Ooh, and I make your granola once a week for my breakfast. I even donated a 6-month “granola-of-the-month” to my son’s school fundraiser last fall. Each month I make a fresh batch for the winner -thankfully she’s another school parent so it’s easy to deliver!

  11. Hi Tara,

    I’m s thrilled you are making so much bread and the granola!!!

    Our next book should actually be available in October and available for preorders on Amazon well before that.

    thanks, Zoë

  12. What a great way to have breakfast! We love the bread made from this book. Our college-age son has been working his way through it, making delicious bread every few days. I originally bought two copies of the book, one for us and one for him. Last week I had to buy another copy for our other son. Thank you for sharing this easy way to make amazing bread!

  13. We just made these for breakfast this morning. Wow! Good and fast. We are already thinking of variations. Thanks for all the great recipes and ideas.

  14. Just saw this idea while I was wondering what to do for lunch.

    I was too impatient/lazy to roll the dough out, so just stretched it and stuffed it in a tin. Put some feta and a dollop of pesto, then about 1/2 a scrambled egg (the cup was too full to add the whole thing!). Well, of course the dough was too thick and the egg ran over into an adjacent cup, but the whole thing was wonderful – the extra egg was like a little frittata and the pesto and bread was amazing! I’m going to make these for the family soon.

  15. Beth: Breakfast–my favorite meal of the day.

    Kathleen: I love doing stuff like this the sloppy way, there’s always a surprise in how it’s going to come out.

    Obviously, I’m not the artist on this team!

  16. I made these this morning, and they turned out great. My kids loved them and are begging me to make them again tomorrow. Very good idea 🙂

  17. I just made a variation this morning and it turned out very good 🙂

    I cooked up some frozen hashbrowns, just enough to soften the potatoes, added some cheddar cheese, some cooked Steak-Umms, scrambled the eggs, and cooked it up. I also halved the amount of dough so that I only made 3.

    It turned out very good, but I was wishing I’d had hashbrowns with peppers and onions. This could definitely benefit 🙂

  18. A quick question/suggestion about the new #2 book: Can you list the bread recipe names in the table of contents. It’s hard to peruse the option by having to go page by page. Just a thought. Love the book!

  19. Hey Jeff and Zoe!

    My dad (in Ca – I’m in Tx) called me when he discovered your ABin5 book (he rarely initiates a call, so this was big!) because he knew I was starting to get into baking bread.

    I was skeptical, but I put the master recipe together last night and made my first loaf this morning (using preheated cast iron skillets) and the resulting bread was AMAZING! I don’t have the book yet, but my 3 year old and I are going out on a date tonight, and will likely get it as we browse the book store after dinner.

    Thank you so much for the wonderful, easy bread and ideas to boot! I’m thinking the eggs in bread will be a nice easy breakfast before church tomorrow morning.

    God Bless!

    Ms. B

  20. if possible, I’d love to see your posts tagged for SMALL BATCH, or INDIVIDUAL PORTION

    One of the advantages of your bread buckets is the ability to pull off a bit of dough and make a single pizza, or a single egg in bread, or a single pita.

    It would be handy if those type of variable-portion recipes/ideas could be found in one place.

    Thank you and happy new year –

    1. Hi Marion,

      You can always make a half batch of the dough we post. They all halve or double very well. Any of the recipes that we create with the dough can be reduced to just one portion as well. We try to do an average size batch, using about 1-pound of dough, but you can always make them smaller if you wish. Just pull off the amount of dough you like.

      Enjoy, Zoë

  21. FYI – I used a bit of the challah dough for this, and baked it in a buttered Wilton mini round pans (ie, 4″ diameter), along with a bit of cheese, some roasted cherry tomatoes and an unbeaten egg. Baked it in the toaster oven. Worked perfectly.

  22. making this for friends on valetine’s morning with the beet dough. will report on my blog with the HBin5 group, but I’m so excited, I had to share!

    1. Oh wow, Bridgit that will be some amazing looking breakfasts.

      Have you tried the beet bread on its own yet? It is very beety and I love it!

      Thanks, Zoë

  23. Creative idea! This is the way a breakfast should look like when you want to get more than enough engergy for the day.
    Greetings from Germany

  24. I can so see me doing this except placing a pre-cooked sausage patty in the bottom and scrambling the eggs. Who needs McDonalds!

  25. I finally made these this weekend with the Beer Bread from the 2nd book. I used smoked Gouda in some and shredded cheddar in others. They were both great but the Gouda ones were awesome. I was also surprised how well they reheated in the microwave. I could see making enough of these to have extras to grab for breakfast on the run. Thanks!


  26. My Lithuanian grandmother used to make bacon buns when I was a girl, and I’m trying to recreate her recipe using an AB5M recipe and method (the taste and oven aroma is amazing!). Her recipe called for 4 c. flour, 1 c. water or milk, 2 eggs, 1/2 c. butter, 2 T. sugar, and 1 pkg. yeast–is this similar enough to the brioche recipe? She formed the dough into buns, placing bacon in between the top and bottom buns…what might be a good technique to form the buns? Thank you!

    1. You can just use our brioche dough from one of our books, which one are you working from? I’d just mix the bacon in with the dough, or roll it in using the roll-in technique (also from the books).

  27. I was browsing through the site last night looking at anything with “Light Whole Wheat” dough. I made 2 loaves yesterday, and had a smidgen of dough leftover.

    This morning I made up 2 of these egg cups. The amount of dough I had was just enough. I used grated pepper-jack cheese that was in my fridge.

    While it was cooking I fried up 2 pieces of bacon and made the coffee (I was going for perfection, you see.)

    They turned out wonderfully! I ate one for my breakfast and will put one in the fridge for later on.

    What a great idea. Thank you!

    PS: I used a small amount of the dough yesterday to make a one-person size pizza for lunch. This dough makes a nice pizza base too. I rolled it quite thin.

      1. Just reporting back to let you know that my remaining one re-heated nicely. I put it on a silpat lined baking sheet in a 350 oven for about 10 minutes.

        It was hot and delicious and a quick grab-and-go breakfast on a busy morning. The yoke was set like a hard boiled egg, so easy to eat on the run.

  28. I made this again today with 4 ounces of unused buttermilk bread dough.

    My eggs were jumbo sized, and were too big for a single egg in a dough cup. I beat the egg with a fork, and divided it between the two bread dough cups I had. I added some shredded pepper-jack and a few torn bits of turkey lunch meat (out of bacon).

    I so was surprised when I took these out of the oven. They had pouffed way up like little souffles on top of the bread (which had expanded and nearly filled the muffin cups.)

    It was different, and still very delicious and very much enjoyed along with my oatmeal today. I’ve put the other one into the fridge for snack,, or breakfast tomorrow.

      1. I swear by your method and tell all my friends that they need to get your book! Have given it as gifts to friends and for wedding gifts too.

        I reheated the second one today and it tasted wonderful, and was a nice addition to a small breakfast yogurt and berry smoothie I made.

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