Preheat oven to 375 degrees.

Lightly coat a jumbo muffin tin with oil.

Slice bread into strips and press gently into each cup. About three strips per cup. Seal any gaps on the bottom with a small torn off piece of bread if needed.

Spritz bread with oil.

In a large skillet, cook bacon until almost crisp. About 5 minutes flipping only once. You want it somewhat pliable as it will continue to cook in the oven. Cool and cut each piece into thirds.

Evenly add asparagus to bread cups.

Crack an egg into each cup over the asparagus. Place two cut pieces of bacon on top.

Season with salt and pepper.

Generously top each cup with Tessemaes buffalo sauce.

Bake until egg whites are just set, about 20-25 minutes.

Run a small knife around cups to loosen and serve immediately. Enjoy!