For security, click here to clear your browsing session to remove customer data and shopping cart contents, and to start a new shopping session. 

The web browser you are using is out of date and no longer supported by this site. For the best experience, please consider updating your browser to the latest version.
Buy Online Pick Up in Store Now available - Tractor Supply Co.
Navigate to Shopping Cart
Cart Item Count
Make My Store

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?


Click "YES" to clear all the customer data, cart contents and start new shopping session.

Your current shopping session will get automatically reset in seconds.
If you are still active user then please click "NO"

Changing your store affects your localized pricing. This includes the price of items you already have in your shopping cart. Are you sure you want to change your store?

Your nearest store doesn't match your preferred store. Do you want to change the nearest store as your preferred store?

  • To view pricing.
  • To make purchases online.
  • To check availability of Pickup In Store items and Delivery Services.

click here
We do not share this information with anyone.For details,please view our Privacy Policy

Please enable your microphone.


We Are Listening...

Say something like...

"Show me 4health dog food..."

You will be taken automatically
to your search results.


Your speech was not recognized

Click the microphone in the search bar to try again, or start typing your search term.


We are searching now

Your search results
will display momentarily...

Baked Eggs In Maple Toast Cups

Submitted by Trase Passantino, of Fenton, Mich.

Trase found this recipe in one of the hundreds of vintage cookbooks that she's collected.

"It's a good one for when you have an influx of eggs in the spring," she says, noting that they have about 70 chickens and ducks.

She, in fact, prefers duck eggs in this recipe — "They have more of a buttery, rich taste" — but her husband prefers chicken eggs.


  • 2 Tbsp. maple syrup or maple-flavored syrup
  • 2 Tbsp. butter
  • 6 slices dense, soft white bread
  • 6 eggs


Preheat oven to 400 degrees. Spray muffin pan with non-stick spray. Melt syrup and butter together in microwave-proof dish for about 30 seconds. Stir the butter into the syrup so it melts completely. Cut crusts off of bread and roll them flat with a rolling pin. Brush each slice on one side with syrup mixture and press into a cup of the muffin pan, with dry side down, syrup side up. Break one egg into each cup. Season with salt and pepper. Bake for 15 minutes for soft-boiled texture, or 20 minutes to set the eggs firmer.

After removing from the oven, run a butter knife around the perimeter of each cup and then use two forks to pull each cup out. Serve with additional syrup-butter mixture if desired.

*Option: "You can also sprinkle crumbled cooked bacon in the bottom of each of the bread cups before adding the egg, if it suits your taste," Trase says.