What’s not to love about this dish?! It has bacon. It has perfectly baked, runny eggs. It’s served over a toasted slice of cheesy bread. It’s quick and super easy to make in a few simple steps. And check it out: only four main ingredients … no oil not butter!

With this recipe, you can make your Sunday brunch extra special, served next to a healthy green salad. But eggs is one of those things that you can really eat at any time of the day: for a hearty breakfast, a quick lunch or a fun family dinner.  Also, with these cute and elegant bread cups, you can for sure wow your guests at your next party!

And hey! Mother’s Day is right around the corner. You have a week to show this recipe and convince your kids (and your husband) to bake these for you. So you can treat yourself with a lavish brunch … maybe served in bed 🙂
And don’t forget, the apple roses would also look really good on that breakfast tray 😉

Here are a few suggestions for you. Make sure you have large enough slices of bread, so that the bread can hold the filling inside. And it’s better if the slices are cut thin, so there is more space inside. Also I suggest using small or medium eggs. A large egg might over-spill, when you use a regular sized muffin cup.

Other brunch recipes you might like:

Caprese-Style Savory French Toasts
Frittata Roll Ups Stuffed with Spinach and Ricotta (Rotoli di Frittata)
Zucchini Pancakes
Baked Eggs in Tomato Sauce (Uova alla Contadina)
Savory Tart With Artichoke Hearts
Mushroom, Potato and Fontina Quiche
Crispy and Light Potato-Spinach Tart
Egg and Pancetta on Toasted and Bread Cups

Ingredients: to make 6 cups (serving 2 or 3)

• 6 slices of bread
• about 3 tablespoons of shredded mozzarella
• 6 cage-free, organic small or medium eggs
• 6 slices of pancetta, or thin cut bacon
• salt and pepper

Preparation time: 40 minutes
Directions:
1. Preheat the oven to 375° F (190° C). Remove the crust from the bread slices.

2. Flatten the bread slices with a rolling pin.

3. Place each slice in each muffin cup, pressing it down with your fingers. Don’t worry if the bread breaks on the bottom, it will be fine. I used a silicone mold, so no greasing is required. If you are not, make sure to spray or grease with a little bit of butter the bottom and sides of the cup.

4. Sprinkle the bottom of each bread cup with about half tablespoon of shredded mozzarella.

5. Wrap a slice of pancetta around the edge.

6. Add the egg, trying not to break the yolk. It might overflow if the egg is too big… don’t worry!  Medium or small eggs work better in this recipe.

7. Sprinkle with salt, and pepper. Remember the pancetta or bacon tends to be salty so don’t use too much salt. Bake for about 20 minutes for a runny egg, 25 minutes for a fully cooked egg.