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5.0 from 21 votes

Egg and Toast Cups

Easy baked egg and toast cups that are completely customizable and so much fun to make and eat!

Prep Time
5 mins
Cook Time
5 mins
Servings: 6 people
Calories: 175 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 tablespoon olive oil
  • 3 lices whole wheat or white bread
  • assortment of whatever chopped garnishes. you want, very finely diced bell peppers, onions, mushrooms, green onions, bacon bits, etc.
  • 2-3 tablespoon shredded cheese of choice
  • 6 eggs
  • chopped green onion for garnish

Instructions

    Cup of Yum
  1. Preheat oven to 375F (190C).
  2. Lightly grease 6 muffin tins with olive oil. I like to use a paper towel to brush a little bit equally around each cavity.
  3. Using a rolling pin, roll each slice of bread out thinner so that it stretches out.
  4. 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.
  5. 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.
  6. 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
  7. 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

  • My husbands creation!

Nutrition Information

Calories 175kcal (9%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 175

% Daily Value*

Calories 175kcal 9%

* Percent Daily Values are based on a 2,000 calorie diet.