Gluten Free Egg, Bacon and Toast Cups

When it comes to food, sometimes it’s the simple things that can bring the most joy. Like a warm cup of soup on a cold night, the smell of homemade baking or a cooked breakfast on a slow Sunday. 

These gluten free egg, bacon and toast cups are a simple recipe perfect for your weekend breakfast, or even for a grab-and-go option, using a classic combination: eggs and bacon on toast. 

For this recipe we are going to give this classic an upgrade to make these fun baked breakfast cups.

Gluten Free Bacon Egg and Toast Cups

Egg, Bacon and Toast Cups Gluten Free

Gluten Free Bread

To make these with a gluten free twist using a soft gluten free bread alternative while keeping true to that real bread experience, I’ve used Helga’s Gluten Free. 

I often make these for picnics and I even make these for our non-gluten free friends, who don’t even notice the difference! 

These are so quick and easy and a fun way to serve a classic combo of bacon, eggs and toast. I hope this might inspire you to make a fun, family picnic brunch and try these out. 

Recipe Variations 

To make this recipe vegetarian you can omit bacon.

You can also swap bacon with smoked salmon.

To add vegetables, add peas, chopped cherry tomatoes, sautéed mushrooms or caramelised onion under the cracked egg. 

You can also serve these gluten free egg, bacon & toast cups with a tomato relish or homemade tomato sauce. 

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. 

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This recipe was created by nutritionist and recipe developer Casey-Lee Lyons for Helgas.


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