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Maple Toast and Eggs

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Maple Toast and Eggs
6 servings Easy
Total: Active:
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Ingredients (6)

  • 12 bacon strips, diced
  • 1/2 cup maple syrup
  • 1/4 cup butter
  • 12 slices firm-textured white bread
  • 12 large Eggland’s Best eggs
  • Salt and pepper to taste
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Nutritional Information
  • Calories658
  • Fat40.79g
  • Saturated fat15.72g
  • Trans fat0.43g
  • Carbs47.66g
  • Fiber2.5g
  • Sugar20.21g
  • Protein24.5g
  • Cholesterol378.54mg
  • Sodium805.05mg
  • Nutritional Analysis per serving (6 servings) Powered by

This recipe is presented by Eggland’s Best.

The ingredients are the same as a traditional breakfast of eggs, toast, and bacon, but this recipe is anything but ordinary.

Transform your toast by de-crusting it, rolling it flat, and giving its bottom a slick maple-butter coating. When you bake the eggs correctly, each serving should offer the chance for a fork to pierce the yoke and send the golden liquid running.


  1. 1Preheat the oven to 400°F.
  2. 2In a large skillet, cook the bacon over medium heat until crisp.
  3. 3Using a slotted spoon, remove the bacon and place it on paper towels to drain.
  4. 4In a small saucepan, heat the syrup and butter until the butter is melted; set aside.
  5. 5Trim the crust from the bread, then flatten the slices with a rolling pin. Brush one side generously with the syrup mixture.
  6. 6Press each slice into an ungreased muffin cup with the syrup-side down.
  7. 7Then divide the bacon among the muffin cups.
  8. 8Carefully break one egg into each cup and sprinkle with salt and pepper.
  9. 9Cover with foil and bake at 400°F for 18-20 minutes, or until egg whites are completely set and yolks begin to thicken but are not hard. Serve immediately.
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