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Perfect Egg and Toast Cups

Perfect Egg and Toast Cups

6 slices of whole-wheat bread
½ c. melted butter
¼ c. shredded sharp cheddar cheese
¼ c. finely chopped tomatoes
6 eggs
Kosher salt/black pepper
2-3 bacon slices, cooked and crumbled
Fresh chopped chives, garnish

  1. Preheat oven 375.
  2. Flatten each bread slice with rolling pin until very thin.
  3. Trim crusts off.
  4. Lightly brush both sides of bread with melted butter.
  5. Cut each bread slice in half diagonally.
  6. With cut sides facing, place 2 bread halves in each of 6 muffin cups. Make sure to cover bottom entirely and allowing bread corners to extend above rims.
  7. Bake for 5 minutes or until bread is slightly firm.
  8. Remove pan from oven, sprinkle with 2 t. cheese into each cup.
  9. Top each cup with 2 t. chopped tomato.
  10. Crack one egg into each cup.
  11. Sprinkle each egg with salt and pepper.
  12. Bake for another 18-20 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness.
  13. Remove egg cups from pan. Sprinkle with bacon and chives.
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