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Muffin Tin Breakfast Croque Madame Toastie Cups
5 from 24 votes

Muffin Tin Breakfast Croque Madame Toastie Cups

Muffin Tin Breakfast Croque Madame Toastie Cups feature buttered, rolled bread pressed into muffin tins to create crispy cups filled with creamy bechamel cheese sauce, ham, and baked eggs. The rich flavors and textures from the sauce, ham, and soft-cooked eggs make these cups a filling choice for breakfast or brunch, while the bread cups provide a sturdy, golden base.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6
Calories: 266 kcal
Course: Breakfast, Brunch
Cuisine: French

Ingredients

Bechamel Cheese Sauce
  • 1 1/2 tbsp butter unsalted
  • 1 1/2 tbsp flour
  • 1 1/4 cups milk (full fat works best, though low fat does work)
  • 1/3 cup gruyere cheese or tasty or cheddar), plus extra for sprinkling, grated
  • 2 tsp Dijon mustard
  • 1/4 tsp nutmeg freshly ground
  • 1/4 tsp salt
  • black pepper
Toast Cups
  • 6 white bread Notes 1 and 2, large slices, fresh
  • 2 tbsp butter salted or unsalted, melted
  • 6 egg
  • 100 g / 3 oz ham leg
Garnish
  • parsley finely chopped, fresh
  • nutmeg freshly ground

Instructions

    Cup of Yum
  1. Turn the oven on to 180C/350F.
  2. Cut the crusts off the bread, then roll out with a rolling pin until flattened.
  3. Press the bread into Texas muffin tins to form cups. Place into the oven (even if it is still heating up) for 5 minutes, just to dry the bread out a bit (Note 3). Don't let it brown.
Bechamel Cheese Sauce
  1. Melt the butter in a saucepan over medium high heat. Add the flour and stir until a paste forms.
  2. Add half the milk and whisk until the sauce thickens - around 1 minute.
  3. Add the remaining milk, Dijon mustard, nutmeg, salt and pepper. Keep whisking because once the milk heats up, it thickens very quickly. Whisk until the sauce is thick enough to coat the spoon thickly (around 1 1/2 to 2 minutes), around the consistency of tomato ketchup.
  4. Remove from heat and let cool for 5 minutes. The sauce will thicken considerably as it cools. Then stir the cheese in.
Assemble Toast Cups
  1. Brush the melted butter around the edges of the toast cups (to help them brown nicely).
  2. Divide the ham between the toast cups, then carefully crack an egg into each.
  3. Top with Bechamel Cheese Sauce, then sprinkle each with a pinch of grated cheese.
  4. Bake for 18 minutes (for runny yolks) to 23 minutes (firm yolks). (Note 4)
  5. Rest for a few minutes, then sprinkle with parsley and a grating of fresh nutmeg.
  6. Serve immediately.

Notes

  • Use large fresh bread slices and Texas muffin tins to prevent overflow during baking.
  • Partially bake bread cups before filling to crisp them and reduce sogginess.
  • Remove toast cups from oven when eggs are slightly underdone; residual heat will finish cooking.
  • One cup per serving is generally sufficient due to the rich bechamel sauce.

Nutrition Information

Serving 156g Calories 266cal (13%) Carbohydrates 19g (6%) Protein 14g (28%) Fat 15.3g (24%) Saturated Fat 7.6g (38%) Cholesterol 192mg (64%) Sodium 594mg (25%) Potassium 98mg (2%) Fiber 0.6g (2%) Sugar 4.9g (10%) Vitamin A 500IU (10%) Calcium 250mg (25%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 266

% Daily Value*

Serving 156g
Calories 266cal 13%
Carbohydrates 19g 6%
Protein 14g 28%
Fat 15.3g 24%
Saturated Fat 7.6g 38%
Cholesterol 192mg 64%
Sodium 594mg 25%
Potassium 98mg 2%
Fiber 0.6g 2%
Sugar 4.9g 10%
Vitamin A 500IU 10%
Calcium 250mg 25%
Iron 0.9mg 5%

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