In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In a small saucepan, heat syrup and butter until butter is melted; set aside.
Trim crust from bread; flatten slices with a rolling pin. Brush one side generously with syrup mixture; press each slice into a greased muffin cup with syrup side down. Divide bacon among muffin cups.
Carefully break one egg into each cup. Sprinkle with salt and pepper. Cover with foil. Bake at 400° until egg whites are completely set and yolks begin to thicken but are not hard, 18-20 minutes. Serve immediately.
Servings: 6 | Calories: 671cal | Fat: 46g | Saturated Fat: 18g | Cholesterol: 476mg | Sodium 805mg | Carbohydrates: 44g | Fiber: 1g | Sugar: 20g | Protein: 21g