Egg and Toast Cups

3 Reviews
ADD YOUR REVIEW
Photo: Jennifer Causey; Styling: Lindsey Lower
Hands-on Time
20 Mins
Total Time
38 Mins
Yield
Serves 6 (serving size: 1 egg cup)
By Katie Workman
March 2016
RECIPE BY Cooking Light

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

Ingredients

  • 6 (3/4-ounce) slices whole-wheat bread
  • 1 tablespoon unsalted butter, melted
  • 1 ounce shredded reduced-fat cheddar cheese (about 1/4 cup)
  • 1/4 cup finely chopped tomato
  • 6 large eggs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 bacon slices, cooked and crumbled
  • 1 tablespoon chopped fresh chives (optional)

Nutritional Information

  • Calories 170
  • Fat 9.4g
  • Satfat 3.9g
  • Monofat 3.4g
  • Polyfat 1.3g
  • Protein 11g
  • Carbohydrate 10g
  • Fiber 2g
  • Cholesterol 197mg
  • Iron 1mg
  • Sodium 348mg
  • Calcium 96mg
  • Sugars 2g
  • Est. added sugars 1g

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

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Ratings & Reviews

Really good!

FLYoung
March 05, 2016
My family all really liked these. They were fun to make but did take a bit of time, especially since I had to defrost the bacon. I couldn't fit the entire egg in each one so I'd suggest cracking the egg into a small bowl and spooning in what you can. I put the yolk in first and then about half of the white. I used large eggs btw.

Tasty

CherylT
March 20, 2016
I ran into the same problem as Cheryl in that the eggs spilled over onto the muffin tin and then it make extracting the cup difficult after baking, even though I used nonstick spray.  I checked the eggs at 18 minutes and they didn't look done - but they were.  I overcooked them by adding another 5 minutes.  Looks can be deceiving.  But the flavor was excellent.  Yes - these are a bit of work (and I had my bacon prepared from yesterday) but I'd make them again.

Pleasant Suprise

peterheinlein
April 28, 2016
As I made these, I found myself grumbling.  Too much trouble for eggs.  However, upon eating, both I and my spectacularly beautiful food critic agreed that they were absolutely worth it!Next time, I will do a few things a little differently: 1) I already upped the butter to 2T.  That barely covered the bread and it still stuck in places.  Next time I'll spray the pan and use 3T of butter. 2) Like the other two reviewers, my bread cups weren't deep enough.  Having said that, I did put a whole large egg in each and the egg did not stick to the pan.  The bread did.  Next time I will roll the bejeebersout of the bread to make it larger.  Like Cheryl and daneanp, I throught the eggs were not done at 18 minutes.  I turned the oven off and left them in there for three more minutes.  In retrospect, I wish I had not.  The yolks were not overcooked but were not at all runny after 21 minutes.  My critic liked them the way they were but I wanted more ooze.My border collie lapped his portion right up and gave it five stars as well!

Looks good to me.

ktleyed
August 25, 2016
Looks very good, in fact; I'll try it soon.  As to the sticking problem, why not use paper liners ?Also -- since my S.O. is trying to reduce her wheat intake -- how about using tortillas to line the cups ?