Egg and Toast Cups
User Reviews
5
Egg and Toast Cups
Description
Egg and Toast Cups use slices of whole wheat or white bread pressed into muffin tins as edible containers for eggs and fillings. The bread is rolled thinner and torn into portions to fit in the tins, providing a toasted shell that crisps in the oven. Each cup is filled with chopped vegetables like bell peppers, mushrooms, and onions, topped with shredded cheese and bacon, then finished with a whole egg cracked inside. Baking at 375°F for 15 to 20 minutes cooks the eggs thoroughly while keeping the bread edges crisp.
The variety of toppings accommodates personal preferences, and the recipe allows flexibility in arranging different combinations within each cup. These toasted egg nests offer a handy way to serve a satisfying breakfast or brunch offering, ideal for portion control and individual servings. They can be popped out easily from the muffin tins for serving.
This recipe is attributed as a creation of the contributor's husband, indicating a personalized family recipe. The method emphasizes gently wiping any spilled egg from the muffin tins for a tidy finish. The baked cups can be enjoyed warm and make use of common kitchen ingredients with straightforward preparation.
Ingredients
- 2 tablespoon olive oil
- 3 lices whole wheat bread or white bread
- bell pepper chopped garnishes, very finely diced, assorted
- onion
- mushroom
- green onion
- Bacon
- 2-3 tablespoon cheese shredded, of choice
- 6 egg
- green onion chopped, for garnish
Instructions
- Preheat oven to 375F (190C).
- Lightly grease 6 muffin tins with olive oil. I like to use a paper towel to brush a little bit equally around each cavity.
- Using a rolling pin, roll each slice of bread out thinner so that it stretches out.
- Tear each slice of rolled bread in half, making six slices total. Press each bread portion into the cavity of a muffin tin using your fingers to make a sort of toast boat inside the muffin tin, like shown in the photos above.
- Add whatever toppings you like, you can make each different or make them all the same. We added bell pepper, mushroom, red onion. Sprinkle with cheese.
- Crack an egg into each toast cup. It might get a little messy, that's ok. Once you are done, just wipe down the edges of the muffin container if any egg gets on them
- Bake in hot oven for anywhere between 15-20 minutes, or until whites are fully cooked through and egg yolk is as visibly set as you like it. You can use a butter knife to pop these out of the muffin tins and enjoy warm. We like drizzling with sriracha!
Notes
- Roll bread thinner before pressing into the muffin tins for a crisp base that holds the egg well.
- Use a variety of finely diced vegetables and cheese to customize each toast cup according to taste.
- Clean up any egg spills on the muffin tin edges before baking for easier removal and presentation.
- Cook until the egg white is fully set but yolk can be cooked to preference within 15–20 minutes at 375°F.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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