Description
A reliable and tasty breakfast option that combines eggs and toast in a convenient cup form, perfect for busy mornings.
Ingredients
Scale
- 2 tbsp olive oil
- 3 slices whole wheat or white bread
- Assorted chopped garnishes (bell peppers, onions, mushrooms, green onions, bacon bits)
- 2–3 tbsp shredded cheese of choice (cheddar, mozzarella, or pepper jack)
- 6 eggs
- Chopped green onion for garnish
Instructions
- Preheat oven to 375°F (190°C). Allow oven to stabilize for 10 minutes.
- Lightly grease 6 muffin tins with olive oil.
- Roll out each slice of bread thinner with a rolling pin.
- Tear each slice in half to make six pieces, pressing each into the muffin cavity.
- Add toppings of choice, sprinkle with cheese.
- Crack an egg into each toast cup.
- Bake for 15-20 minutes, until whites are cooked and yolk is set to your preference.
- Let rest for 2 minutes before removing from the pan.
Notes
Use day-old bread for better results. Keep fillings small and dry for best texture. Monitor cooking to achieve the desired yolk consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 egg and toast cup
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 186mg