Egg Cup and Bacon Soldiers

By Adrian Martinez  

June 9, 2017

These egg cup and bacon soldiers are made for a champion and perfect for an on-the-go breakfast. I personally like to add an additional portion of bacon in mine.

  • Prep: 20 mins
  • Cook: 50 mins
  • 20 mins

    50 mins

    1 hr 10 mins

  • Yields: 6 Servings


6 slices pre-sliced sandwich bread

12 rashers streaky bacon

50 grams melted butter

Salt, to taste

Pepper, to taste


Preheat the oven to 190°C/375°F.

Cut the crusts off the bread.

Slice the bacon in half lengthways, and wrap a piece around each crust. Place them on a baking tray.

Brush cupcake tin with melted butter. Press the bread into the muffin tin, then brush more butter onto the bread.

Bake the bacon soldiers for 10 minutes til they are about halfway cooked and starting to render their fat.

At the same time, bake bread cups for 10 minutes or until the bread is turning golden brown.

Flip the bacon. Crack an egg into each bread cup. Season with salt and pepper.

Bake the bacon soldiers for another 10 minutess until the bacon is crispy.

At the same time, bake the eggs for another 10 minutes until they are just cooked.