Maple Toast and Eggs Recipe

Maple Toast and Eggs RecipePhoto by: Taste of Home Maple Toast and Eggs Recipe Rating 4

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Meet the Cook: My home's in the country, right next door to my sister and brother-in-law's. They and their two children all enjoy this dish each time I serve it as a special evening meal - although it can also be made for breakfast or lunch. -Susan Buttel, Plattsburgh, New York

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Maple Toast and Eggs Recipe
  • Prep: 20 min. Bake: 20 min.
  • Yield: 6 Servings
    •
20 20 40

Ingredients

  • 12 bacon strips, diced
  • 1/2 cup maple syrup
  • 1/4 cup butter
  • 12 slices firm-textured white bread
  • 12 eggs
  • Salt and pepper to taste

Directions

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside.
  • Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into an ungreased muffin cup with syrup side down. Divide bacon among muffin cups.
  • Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° for 18-20 minutes or until the eggs are completely cooked through. Serve immediately. Yield: 12 cups.

Nutritional Facts 1 serving (2 each) equals 671 calories, 46 g fat (18 g saturated fat), 476 mg cholesterol, 805 mg sodium, 44 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Maple Toast and Eggs in Country Woman March/April 1995, p31

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Reviews for Maple Toast and Eggs (5)

Maple Toast and Eggs Recipe

Maple Toast and Eggs

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Reviewed on Nov. 26, 2011 by ddharne

LOVE THE FLAVOR...AND EASY TO MAKE...MADE EXTRA SYRUP MIXTURE AND LET EVERYONE POUR OVER IF DESIRED...YUM!!


Reviewed on Nov. 10, 2011 by MissElphe

My husband and i love these. we make the whole doz at a time, and put left overs in ziploc bags for later. they're extremely good for on the run breakfasts!


Reviewed on May. 09, 2011 by zdb2010*

I've made this a few times now and it's a good recipe. I generally prefer to do bacon and/or sausages on the side so I usually omit them. Also just use regular 12-to-a-pan size muffin pans which are a little tight but work just great if you simply buy medium size eggs instead of large. I also often omit the maple syrup as some folk don't care for it. And they do pop out of the pans so easily and look so cute - I often get compliments on them when serving to company.


Reviewed on Aug. 16, 2010 by Marvelishes

This is over well. Liked the fact that it was easy to take out of the muffin pan. Great for on the go. Used whole wheat bread instead of white. Next time I'm planning to put cinnamon in the syrup mixture. Will definitely do this recipe again. Thx


Reviewed on Jul. 14, 2009 by lmartian

These were simple and turned out great! everything cooks just right and the pop out of pan nicely and held together. I put directly into texas sized muffin pan.

 
 
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