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+ servings
Gluten Free Bacon Egg and Toast Cups

Gluten Free Egg Bacon & Toast Cups

A fun twist on a classic combination made gluten free friendly.
Keyword Dairy Free, Gluten Free, No Added Sugar, Nut Free, Refined Sugar Free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6


  • 6-8 gluten free bread slices
  • 6 free range eggs
  • 6 rashers good quality bacon (nitrate free and gluten free) *see notes for alternatives
  • chives
  • sea salt and pepper
  • extra virgin olive oil


  • Pre-heat oven to 180°C. 
  • Using a rolling pin or your hands, gently flatten bread slices just a little. Cut on a diagonal (or use a cookie cutter to cut large rounds larger enough to cover the muffin hole). Remove crust for a well rounded shape or for a home-style, more rustic look (my favourite) leave crust on. 
  • Press each piece into a lined standard muffin tray. Making sure the bread overlaps and comes to the edge. Patch any gaps press into shape. 
  • Sauté spinach in olive oil to soften. Set aside. 
  • Cook bacon in a frying pan (or under the grill with your oven already on).
  • Line each cup with a spinach and bacon slice and crack over an egg into each. 
  • Season with salt and pepper. Sprinkle with chopped chives or spring onion. 
  • Bake until egg whites are set. Approx. 20 minutes. 
  • Run a small knife around edges to loosen toast. 
  • Serve fresh and warm. 



Recipe notes: 
Options - add peas, chopped cherry tomatoes, sautéed mushrooms or caramelised onion under the cracked egg. 
Options - instead of bacon you can also use smoked salmon slices. 
For a vegetarian option - leave out bacon.