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

Maple Toast and Eggs Recipe

Read Reviews
4 20 22
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
Featured In: 26 Muffin Cup Recipes
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 12 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 1/2 cup maple syrup
  • 1/4 cup butter
  • 12 slices firm-textured white bread
  • 12 large eggs
  • Salt and pepper to taste

Nutritional Facts

2 each: 671 calories, 46g fat (18g saturated fat), 476mg cholesterol, 805mg sodium, 44g carbohydrate (20g sugars, 1g fiber), 21g 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

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 :
Adavie01 User ID: 5962039 248125
Reviewed May. 12, 2016

"We made this with homemade maple syrup and homemade bread. The bread didn't flatten very well because it was a bit dry and stale, but we just covered it with the syrup and then broke it up in the muffin tin. It turned out great! My kids want this again!"

bulliste User ID: 5482536 219502
Reviewed Feb. 2, 2015

"Delicious and easy to make!"

theresia32 User ID: 8219608 218257
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!"

Gluttongoose User ID: 8197461 218131
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."

MurphyNJ User ID: 7103738 4290
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."

ckbray User ID: 5521724 12196
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."

Brenda8422 User ID: 7425577 4289
Reviewed Nov. 24, 2013

"I made 2 of these today (wanted to test the recipe before going gung-ho). Backed them about 15 minutes and used Oatnut bread, did not use maple syrup because I don't like syrup with my eggs. This was a definite do again recipe! I will make some with syrup and some with out for variety for our next family breakfast."

Missy0813 User ID: 7084351 201017
Reviewed Sep. 12, 2013 Edited Sep. 23, 2013

"I was initially so excited about this recipe but the reviews are correct. I thought I could tweak the recipe and make it work since it is a fantastic idea but their is an important tip missing that I can not figure out. The egg was over cooked. I tried letting the toast bake a few minutes before adding the bacon and egg but it didn't work. They were actually better eaten cold as left overs than while warm. They were very dry. I was disappointed."

thomasr5 User ID: 6711320 19247
Reviewed Sep. 12, 2013


DeGraeve User ID: 7188830 201016
Reviewed Sep. 11, 2013

"If I ever did make this again, I reduce the baking time. In the 20 minutes recommended, the yoke was hard."

Loading Image