Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These scrumptious all-in-one breakfast muffins are pure genius and require just one muffin tin to create perfect single-serving portions. 

Katie Workman
Recipe by Cooking Light March 2016

Gallery

Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
20 mins
total:
38 mins
Yield:
Serves 6 (serving size: 1 egg cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Flatten each bread slice with a rolling pin until very thin. Trim crusts off bread. Lightly brush both sides of bread slices with melted butter. Cut each bread slice in half diagonally.

  • With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims. Bake at 375° for 5 minutes or until bread is slightly firm. Remove pan from oven; sprinkle 2 teaspoons shredded cheese into each cup. Top each cup with 2 teaspoons chopped tomato. Crack 1 egg into each cup; sprinkle eggs evenly with salt and pepper. Bake an additional 18 minutes or until whites are set and yolks are still a bit runny or to desired degree of doneness. Remove egg cups from pan; sprinkle evenly with bacon and chives, if desired.

Nutrition Facts

170 calories; fat 9.4g; saturated fat 3.9g; mono fat 3.4g; poly fat 1.3g; protein 11g; carbohydrates 10g; fiber 2g; cholesterol 197mg; iron 1mg; sodium 348mg; calcium 96mg; sugars 2g; added sugar 1g.
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