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Maple Toast and Eggs

 Maple Toast and Eggs
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
6 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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 a greased
  • 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 egg
  • whites are completely set and yolks begin to thicken but are not
  • hard. 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.