Egg and Toast Breakfast Cups Recipe
Start your day with these delightful Egg and Toast Breakfast Cups! Crispy bread cradles perfectly baked eggs for a wholesome breakfast.
Servings: 4 servings
Ingredients
Ingredients
- 6 slices whole-wheat bread (crusts removed)
- 2 tablespoons olive oil
- 1/2 cup reduced-fat cheddar cheese (grated, optional)
- 3 slices nitrate-free deli turkey (sliced in half, optional)
- 6 large eggs
- 1/4 teaspoon kosher or sea salt
- 1/4 teaspoon black pepper
Instructions
Instructions
- Preheat your oven to 375°F (190°C) to ensure even baking.
- Remove the crusts from the bread slices and flatten them to make them pliable.
- Brush both sides of each flattened bread slice with olive oil and press into the muffin tin.
- If using turkey or a vegan substitute, place half a slice in each bread cup and sprinkle with cheddar cheese.
- Whisk the eggs with salt and pepper in a mixing bowl until well combined.
- Pour the egg mixture into the bread cups, filling them about three-quarters full.
- Bake for 18-20 minutes until the eggs are set and the bread is golden brown.
- Let cool for a few minutes, then run a knife around the edges to release the cups. Serve warm.
Equipment
- Muffin Tin
- Mixing Bowl
- Brush or Spoon
- Oven
Notes
- Fresh bread is key; stale bread can lead to dryness.
- Don’t overfill the cups to prevent egg overflow.
- Grease the muffin tin adequately to avoid sticking.