Bacon, egg and slow roasted tomato toast cups

Who can resist bacon and egg?







  75 g    melted butter
    6       slices SASKO Low GI whole wheat bread
    6       rashers streaky bacon, pre cooked and cut in half
  12       large PnP eggs
             PnP salt and pepper for seasoning
  12       roasted vine tomatoes
100 g   PnP feta cheese – crumbled



Assembling the breakfast cups

  • Preheat the oven to 180°C
  • Lightly grease a standard muffin tray with melted butter
  • Using a rolling pin gently flatten the slices of bread, remove the crusts and cut into a square.
  • Press the bread into the prepared muffin tin and brush lightly with the remaining melted butter.
  • Top the bread cups with streaky bacon and crack one egg into each cup.
  • Top with crumbled feta and a tomato.
  • Season with salt and pepper.


To bake

  • Bake for 10-15 minutes until the egg is cooked through and toast cup is crisp.
  • Remove from the oven and serve warm.


Makes 6



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