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Lay the bread down in the pan on medium heat and toast for about 1 minute. Crack egg into the space where the shape was cut out. At this point salt and pepper to taste. This recipe can also be made using egg whites or scrambled egg mixture, but at my house, we love the runny yolk.
Bake at 375Â°F for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.