Show Subscription Form

Maple Toast and Eggs Recipe
Maple Toast and Eggs Recipe photo by Taste of Home

Maple Toast and Eggs Recipe

Read Reviews
4 19
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 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

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.


  1. 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.
  2. Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into a greased muffin cup with syrup side down. Divide bacon among muffin cups.
  3. Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° for 18-20 minutes or until egg whites are completely set and yolks begin to thicken but are not hard. Serve immediately, Yield: 12 cups.
Originally published as Maple Toast and Eggs in Country Woman March/April 1995, p31

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.

Reviews for Maple Toast and Eggs

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 2, 2015

"Delicious and easy to make!"

Reviewed Jan. 19, 2015

"I made it this morning. .u can have hard or soft yolks bepending on the time in oven. They popped out perfect. And so easy. Loved it!"

Reviewed Jan. 18, 2015

"This looks like a nice ' all in one ' breakfast, but I don't think maple syrup would go with a savoury dish., so I'm going to spread some coconut oil on the bread instead. As I don't eat meat I think I'll put some onions, mushrooms and spinach in, like a sort of mini quiche. It's a good idea for brunch with HP sauce."

Reviewed Nov. 9, 2014

"I made this recipe for my husband and I this morning and we liked it. I used rye bread and a standard size muffin pan. It took about 30 minutes for my eggs to set, not the recommended 18-20 minutes. Earlier in the week, I helped with this recipe at a TOH Cooking School Show. The ovens, which were borrowed from a local store, were extremely slow/low cooking in this dish and the other dishes that were demonstrated. This recipe took 40 minutes to cook the eggs until set - which made me a little nervous while on stage. I guess that shows that all ovens cook differently. The Show Chef, Char Morse, demonstrated to the audience that the eggs for this dish could be SCRAMBLED also, which is a good option."

Reviewed May. 24, 2014

"My family really like this recipe. I found that it works best in the Texas size muffin pan. Also, they are not nearly as good if you have them as left overs the next day. Try to make only what you plan on eating."

Loading Image